80gms CAARA Herb Dressing
1 Tbsp Sumac
Finely Grated Zest & Juice of 1 Lemon
30gms Extra Virgin Olive Oil
150gms Salmon Fillets (Skin On)
2 Garlic Cloves, Crushed
30ml Lemon Juice
1 Fennel Bulb, Quartered Lengthways
50gms Mixed Salad Greens
Micro Coriander, To Garnish Salt & Pepper to Taste
To make the salmon, combine the sumac, lemon zest, lemon juice and 20ml oil in a bowl. Season, then add salmon fillets and turn to coat.
Cover and chill for at least 30 minutes to marinate. (Remove the salmon from the fridge at least 30 minutes prior to cooking.)
Preheat the oven to 220°C.
To make the fennel, combine the garlic, lemon juice and remaining 10ml oil, in a bowl & season with salt and pepper. Brush this mixture all over the fennel and place in an venproof dish.
Roast for 10 minutes or until tender and slightly dark around the edges.
Toss the salad in CAARA’s herb dressing.
Put the Salmon in a pan with a drizzle of olive oil and cook through (4-5 minutes on a low heat).
Place the salmon on the bed of fennel with a side of salad and micro coriander for garnish.
To enhance the flavor of any salad with leaves and greens always toss it first in extra virgin olive, salt and pepper. Then add any dressing. This way you use less dressing and result will be more flavorful.