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Salmon, fennel & orange salad


  • 2-4 S Collins & Son salmon fillets
  • 100g bag watercress
  • 410g can chickpeas, rinsed and drained
  • 1 fennel bulb, thinly sliced
  • ½ red onion, thinly sliced
  • 2 oranges
  • 100ml natural yogurt
  • 2 tbsp chopped dill

Cooking Method

  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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