Day 22: Rocket, Orange and Fennel Salad (with Salmon fillets)

Robert offered to cook 'Fish and Salad' tonight, but I couldn't cope with eating the same salad he has prepared for the past 8 years. So, for something different, Talia and I prepared salmon fillets with a Rocket, Orange and Fennel salad - perfect for a warm summer's evening. Probably should have cooked fish on Friday ... but hey, a day early isn't going to hurt - is it?

Ingredients:

• 100 grams rocket
• 100 grams baby spinach leaves
• 2 oranges - sliced thinly and horizontally so that the segments are in place
• 1 large Fennel - shaved in thin slices
• Olive oil, honey and apple cider vinegar - for a light and tangy salad dressing
• Shaved parmesan cheese - for the salad garnish
• Salmon fillets (one per person)
• Chopped dill or chives

Method:

Step One
Toss the rocket and baby spinach leaves into a salad dish. Add the thinly sliced orange segments and shaved fennel.

Step Two
Make the salad dressing and then add into the salad. Garnish with freshly shaved parmeson.

Step Three
Grill or fry the salmon fillets - for a large fillet, cook 4 minutes per side on medium/high before flipping over. Aim for a medium cooked fillet to keep the texture soft and smooth. Don't over cook.

Step Four
Serve the salmon onto each dinner plate, then add single salad serves. Garnish the salmon with freshly chopped dill or chives.