RECIPE

Charred Salmon with Fennel, Dill and Orange Salad

Name: Charred Salmon with Fennel, Dill and Orange Salad
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 4 Boneless Skin-on Salmon Fillets; 2 tbsp. MasterFoods™ Piri Piri Seasoning; 1 tbsp. Olive Oil

TIME

10 min

INGREDIENTS

7 items

MAKES

12 servings

Perfect barbeque/grill dish, easy to prepare and prep ahead – even works as a cold salad as the salmon can be cooked, cooled and kept in an airtight container for up to 4 days – just as tasty and perfect for spring/summer.

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INGREDIENTS

4 Boneless Skin-on Salmon Fillets
2 tbsp. MasterFoods™ Professional Piri Piri Seasoning
1 tbsp. Olive Oil

For the Salad:

½ Fennel Bulb, shaved on a mandolin, chilled in iced water
2 cups Mixed Salad Leaves
2 Oranges, peeled and supremed

To Serve:

2 tbsp. MasterFoods™ Professional Chilli & Lime Dressing

PRODUCTS USED

MasterFoods Professional Gluten Free Chilli and Lime Dressing 3L

1
Preheat a salamander grill on high heat. Season the salmon fillets generously all over with Piri Piri seasoning.
2
Heat oil in oven proof frying pan over a medium-high heat. Add the salmon skin side down and cook around 3 to 6 minutes until skin becomes crispy.
3
Flip salmon fillets and place the pan under the hot grill and cook the skinless side for a couple of minutes until charred but just cooked and still medium-rare.
4
For the salad, drain the fennel and pat dry with paper towel. Arrange onto plates, adding some mixed leaves and orange supremes on top.
5
Add a piece of salmon on each plate and serve with lime chilli dressing.

1
For an alternative dressing, replace with MasterFoods™ Professional French Dressing mixed with a teaspoon of MasterFoods™ Professional Dijon Mustard.
2
Replace the salmon with chicken thighs for an alternative meat option.