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Warm potato, salmon, fennel and apple salad recipe

Warm potato, salmon, fennel and apple salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Salmon salad

Although it sounds like an unusual combination, the tartness of the apple in this recipe marries perfectly with the richness of the salmon, the aniseed flavour of fennel and the fluffy centre of the roasted potatoes.

1 person made this

IngredientsServes: 4

  • 600g baby potatoes
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 500g skinless salmon fillets
  • 2 baby fennel bulbs, shaved
  • 2 green apples, cored, cut into thin wedges
  • 2 tablespoons chopped fennel fronds
  • 1/2 red onion, finely chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon wholegrain mustard

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 200 C / Gas 6. Line a baking tray with baking paper.
  2. Line a plate with kitchen roll; arrange potatoes on the plate. Sprinkle with a little water. Cover with more kitchen roll. Cook in microwave on HIGH for 4-5 minutes or until potatoes are tender. Place potatoes on prepared tray. Crush lightly using a potato masher. Drizzle with half the oil and season with salt and pepper. Roast for 25 minutes or until golden and crisp.
  3. Meanwhile, place salmon fillets in a medium frying pan. Cover with water; simmer over medium heat for 4-5 minutes or until salmon is just cooked through. Using a slotted spoon, transfer salmon to a plate. Cool for 5 minutes, then flake the salmon.
  4. Combine the fennel, apple, fennel fronds and red onion in a large bowl. Whisk the lemon juice, mustard and remaining oil in a small bowl until combined. Add dressing to the salad and toss. Add the salmon and hot roasted potatoes to the salad; toss gently and serve.

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Warm Roasted Fennel and Potato Salad Recipe

I was struggling with vegetable guilt, you know the guilt you get when you know your organic delivery is coming and you still haven’t eaten everything from the last one? Well I was originally thinking of making a puree or soup, but after seeing Peter’s potato salad I thought my vegetables might work well in salad form too.

Warm Citrusy Millet Salad with Roasted Fennel and Kalamata Olives

  • alcohol-free
  • egg-free
  • dairy-free
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • vegan
  • pescatarian
  • gluten-free
  • tree-nut-free
  • pork-free
  • soy-free
  • wheat-free
  • red-meat-free
  • high-fiber
  • Calories 297
  • Fat 13.3 g (20.5%)
  • Saturated 1.9 g (9.5%)
  • Carbs 41.3 g (13.8%)
  • Fiber 5.6 g (22.2%)
  • Sugars 11.4 g
  • Protein 5.6 g (11.2%)
  • Sodium 296.6 mg (12.4%)


kosher salt, divided, plus more to taste

medium fennel bulbs, stalks cut off, bulbs halved lengthwise, then cut in 1-inch thick wedges

clementines, washed and unpeeled, cut horizontally into 1/2-inch slices

Generous pinch dried ginger

chopped Italian flat-leaf parsley


Preheat the oven to 475°F. In a small bowl, whisk together 3 tablespoons olive oil, 1/4 teaspoon salt, 2 tablespoons orange juice, 1 tablespoon lemon juice, 1 tablespoon mustard and 1 tablespoon brown sugar.

Lay the fennel and clementine slices into a medium roasting pan and pour the citrus mixture over the top. Toss with your hands so each component is coated. Place in the oven to roast for about 35 minutes, or until fennel has softened and browned around the edges. Stir every 10-15 minutes to prevent sticking (if you're getting a lot of sticking, add an additional drizzle of olive oil). With about 5 minutes left of cook time, stir in the kalamata olives.

Pour the cooked warm millet into a large salad bowl. In a small bowl, whisk together the remaining 2 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon lemon juice, and 1 tablespoon mustard. Pour over the millet and stir to combine. Add the the remaining ¼ teaspoon salt, mint, thyme, and ginger, and stir to combine.

When the roasted fennel and citrus come out of the oven, immediately fold them into the millet. Toss in the chopped parsley. Stir to incorporate. Taste and season with additional salt if desired. Scoop salad into bowls and sprinkle with additional parsley. Serve immediately.

1 cup thinly sliced celery hearts (3 to 4 stalks)

4 cups thinly sliced red cabbage (1 small head)

1 apple, cored and sliced into 1/4 inch matchsticks

1/4 cup dried fruit like cranberries, cherries, apricots or raisins

1/4 cup toasted nuts like pecan halves, walnuts or pistachios

1/4 cup crumbled feta cheese

Salt and fresh ground black pepper

2 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

Salt and fresh ground black pepper

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