Name: Beetroot and fennel salad with caraway salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small fennel bulb (200g), trimmed; 1 medium beetroot (175g), peeled; 1 small radicchio (150g), trimmed, shredded finely; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 1 tablespoon rice wine vinegar; 1/4 cup (60ml) olive oil; 4 salmon fillets (880g); 1 1/2 teaspoon caraway seeds; 1 clove garlic, crushed; 1 lime, cut into wedges

Beetroot and fennel salad with caraway salmon

Paper-thin slices of raw beetroot and fennel are a perfect match for tender, flaky salmon in this healthy, tasty dish. Equally fine as lunch or a light dinner, just add some potatoes or rice if you want something more substantial.

Ingredients

1 small fennel bulb (200g), trimmed

1 medium beetroot (175g), peeled

1 small radicchio (150g), trimmed, shredded finely

1/2 cup loosely packed fresh flat-leaf parsley leaves

1 tablespoon rice wine vinegar

1/4 cup (60ml) olive oil

4 salmon fillets (880g)

1 1/2 teaspoon caraway seeds

1 clove garlic, crushed

1 lime, cut into wedges

Method

1.Using mandolin, V-slicer or very sharp knife, slice fennel and beetroot finely. Place in large bowl with radicchio, parsley, vinegar and 2 tablespoons of the oil.

2.Combine fish, remaining oil, seeds and garlic in large bowl. Cook fish in heated large frying pan until cooked as desired.

3.Divide salad and fish among serving plates; serve with lime.

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Ingredients

Method

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