Fennel & poached salmon salad
A light and refreshing summer salad
Ingredients
- 1 fennel bulb Finely sliced (e.g. in the Magimix or with a mandoline)
- 200 g wild salmon fillet
- 1 avocado cubed
- 1 orange peeled and cut up in slices
- 1/2 cucumber cut up in fine slices or stripes
- 1 celery stalk finely sliced
- 1 small bunch dill chopped
Dressing
- 3 tbsp extra virgin olive oil
- 1/2 lemon juice only
- 1 pinch salt
- 1 pinch pepper (omit for AIP)
Instructions
- Poach the salmon fillet for 3 mins in very salty water (it should taste like sea water)
- Once cooled, cut the salmon fillet into small pieces (it should just fall apart)
- Bring together all the ingredients
Notes
Ensure you let the salad rest for at least an hour, it helps blend the flavours
The quantities are for 2 people as a main course, or 4 for a starter or side