Coriander Salmon with a Fennel & Orange Salad

These simple and straightforward flavours make a light supper dish. Serves two, 300 calories each.

Ingredients 

  • Two 150g salmon fillets (lightly smoked if you can get them)
  • 1 bulb of fennel, finely sliced
  • 1 orange, zested, peeled and sliced (save any juice that does out for the salad)
  • Small bag of mixed leaves (including watercress)
  • 2 tsp Dijon mustard
  • 2 spring onions, sliced
  • Salt & pepper
  • 2 tsp coriander seeds, lightly crushed

What to do 

  1. Mix the mustard with half the orange zest and coriander seeds in to a paste and coat the tops of the salmon fillets,
  2. Bake in the oven for 20 minutes at 180c.
  3. While it bakes mix the onion, fennel and orange together with some salt, pepper and any orange juice and set aside at room temperature.
  4. Before you serve add the leaves to the rest of the salad, separate on to 2 plates and top with the fillet.

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