Salmon with Fennel

and Quinoa Salad
Quick & Easy
Low-Carb
Enjoy this butterflied salmon paired with a refreshing fennel and orange salad.
Cooking time: 25 min
Cals 687 · Prot 51 · Carbs 51 · Fat 30
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Ingredients
Number of People:

Salmon

Skin-on salmon fillet
350 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp

Salad

White quinoa
100 Grams
Water
200 ML
Vegetable stock cube
1 Piece
Fennel
1 Piece
Rocket
20 Grams
Feta cheese
50 Grams

Dressing

Orange
1 Piece
White balsamic vinegar
15 ML
Olive oil
4 Tbsp
Salt
0.5 Tsp

Instructions

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1 Boil quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and vegetable stock cube. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
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2 Prep
Meanwhile, juice the orange into a large bowl. Add the vinegarolive oil and salt. Whisk and set aside. Chop the fennel in half and thinly slice it. Add the sliced fennel to the dressing and set aside.
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3 Prep salmon
Portion the salmon. Using a sharp knife, make a deep incision along each salmon fillet, length ways. The incision should reach through to the skin of the salmon, but not slice through it. Turn each salmon piece out as though opening a book. The intact salmon skin should function as the book's spine.
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4 Fry salmon
Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot add the salmon fillets with a pinch of salt and fry for 2 min on each side until cooked through.
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5 Toss
Add the cooled quinoa and rocket to the fennel. Toss. 
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6 Serve
Divide the salad among plates. Crumble the feta cheese over the top. Serve the salmon alongside. 
Tips for fussy eaters
Don't like fennel? Replace it with red radishes, cucumber or avocados!
Pro tip
Use a food processor or mandolin to thinly slice the fennel.

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