Name: Salmon steaks with fennel salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon red wine vinegar; 1 tablespoon olive oil; 2 teaspoon sugar; 2 teaspoon dijon mustard; 4 200g salmon steaks; 1 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh dill; 200 gram baby spinach leaves; 2 medium apples (300g), sliced thinly; 2 baby fennel bulbs (260g), trimmed, sliced thinly; 1 lebanese cucumber (130g), seeded, sliced thinly; 1/2 cup coarsely chopped fresh chives; 1/4 cup coarsely chopped fresh dill

Salmon steaks with fennel salad

When the occasion calls for a light, tasty dinner you can't go past a plate of salmon steaks with a crisp fennel and apple salad. If you need something slightly more substantial, serve with good bread or a baked potato.

Ingredients

2 tablespoon red wine vinegar

1 tablespoon olive oil

2 teaspoon sugar

2 teaspoon dijon mustard

4 200g salmon steaks

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh dill

200 gram baby spinach leaves

2 medium apples (300g), sliced thinly

2 baby fennel bulbs (260g), trimmed, sliced thinly

1 lebanese cucumber (130g), seeded, sliced thinly

1/2 cup coarsely chopped fresh chives

1/4 cup coarsely chopped fresh dill

Method

1.Place vinegar, oil, sugar and mustard in screw-top jar; shake well.

2.Combine 1 tablespoon of the dressing with fish, finely chopped chives and finely chopped dill in medium bowl; toss fish to coat in mixture. Cook fish in heated, lightly oiled, large frying pan until cooked as desired.

3.Place remaining ingredients in large bowl with remaining dressing; toss gently to combine. Serve fish with salad.

Carbohydrate tip: serve with steamed pink fir apple potatoes.
Note

Woman's Weekly Food

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Ingredients

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