This light, fresh salmon salad can be served as an entrée or as part of a main course buffet.
Serves: 4–6
INGREDIENTS
500 gram piece salmon fillet, skin on
Dressing
3 tablespoons olive oil
zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon wholegrain mustard
1 teaspoon honey
sea salt and freshly ground pepper
Salad
1 fennel bulb
1 shallot, very thinly sliced
1 orange
8 large black olives, pitted and thinly sliced
METHOD
Dressing: Place all the ingredients in a large bowl, season and whisk to combine.
Salad: Remove the fennel stalks and reserve the fronds. Quarter the fennel and cut out the tough core. Slice very thinly. A mandolin is good for this. Add to the dressing with the shallot. Peel the orange with a sharp knife, removing all the white pith. Holding the orange over the fennel salad, cut between the membrane to remove the orange fillets. Squeeze the juice from the membrane into the salad. Halve the orange segments and gently combine with the fennel.
To assemble: Remove the pin bones from the salmon with tweezers and slice the salmon thinly with a very sharp knife. Arrange the salmon on a serving plate in a single layer.
Scatter with the fennel salad and the olives. Spoon the dressing from the salad over the top and garnish with the reserved fennel fronds and a grind of black pepper.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.