Salmon, radish and red chicory salad
This would also be lovely with smoked trout or mackerel - both high in healthy fatty adds.
- 4 fillets sustainably sourced salmon
- 1 cucumber, peeled
- 2 heads red chicory, leaves separated
large handful radishes, finely sliced
- 1 large fennel bulb, finely sliced
dill sprigs or fennel fronds, to garnish
- juice 1 lemon, olive oil, to serve
Heat a griddle par and rub the salmon fillets in a little oil and some seasoning. When the griddle pan is very hot, place the fillets on it and cook on each side for 3 to 5 minutes. until the outside is blackened and the middle is still moist. Meanwhile, using a vegetable peeler, peel long strips off the cucumber to form ribbons, stopping when you get to the seeds. Arrange the cucumber ribbons, chicory, radishes and fennel on 4 pates. When the salmon is cooked, break into large flakes and add to the salads. Garnish with some dill or fennel fronds, and drizzle over :ne lemon juice and olive oil with some more seasoning. Serve while the salmon is still warm.
EASY / PREPARE AHEAD
Per serving: 285 calories, 17g fat (3g saturated), 3g carbohydrate