Kosher salmon, fennel and peach salad recipe

  • Serves 6
  • 15 mins to prepare and 20 mins to cook
  • 545 calories / serving
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Preheat the oven to 200ºC/400ºF/ Gas Mark 6.

Place the salmon in an ovenware dish. Season with salt and freshly ground black pepper. Mix together the olive oil, honey and 3 tablespoons of water and pour over the salmon. Cover and cook for 20 minutes. Remove from the dish and leave to cool on a separate plate.

When the salmon is cool flake into small pieces.

Make the dressing by combining all the ingredients except the apple together. Set aside and chill until ready to use. It will keep up to 3 days. Add the chopped apple just before serving.

Slice the peaches into thick segments. Remove the core of the fennel and slice in to long strips.

Combine the mixed salad leaves, sliced peaches, chopped fennel and flaked salmon together. Drizzle over the dressing and serve with chopped chives.

  • Ingredients

  • For the salmon

  • 1kg fresh salmon, cut into 6 portions, skinned and pin boned
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • salt
  • freshly ground black pepper
  • For the honey and apple dressing

  • 6 tablespoons, olive oil
  • 3 teaspoons honey
  • 1 apple, core removed and roughly chopped
  • zest and juice of 1 orange
  • 1 teaspoon balsamic vinegar
  • salt
  • freshly ground black pepper
  • 3 ripe peaches, stoned removed
  • 2 bulbs of fennel
  • 250g mixed salad leaves
  • To garnish

  • 3 tablespoons fresh chives
  • Energy 2260kj 545kcal 27%
  • Fat 35g 50%
  • Saturates 6g 30%
  • Sugars 22g 24%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 22.4g Protein 35.3g Fibre 3.7g


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