• 4servings
  • 5minutes
  • 369calories

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Nutrition Info . . .

VitaminsC, P
MineralsSilicon, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 salmon

  2. 100g bag watercress

  3. 410g can chickpeas , rinsed and drained

  4. 1 fennel bulb, thinly sliced

  5. 1/2 red onion , thinly sliced

  6. 2 oranges

  7. 100ml natural yogurt

  8. 2 tbsp chopped dill

Instructions Jump to Ingredients ↑

  1. Put the salmon in a microwave-proof dish, cover with cling film, then cook on High for 3½-4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.

  2. Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter. Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both. Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.

  3. Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.


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