Salad with Grilled Wild Salmon, Anchovies and Fennel
A salad featuring grilled wild salmon, anchovies and fennel made with fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 salad heads
- 1 bulb fennel
- 1 bunch radishes
- 4 Stalks Parsley
- 4 tbsp olive oil
- 3 tbsp white balsamic vinegar
- Salt
- Pepper (freshly ground)
- 4 salmon fillets (120 g each)
- 1 can anchovy fillets
Instructions
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1.
Wash the salad, remove stems and slice into 0.5 cm thick rounds. Wash, trim and thinly slice the radishes. Wash the fennel, halve it and cut out the core in a V shape. Slice or shave the fennel into thin pieces.
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2.
Wash the parsley, shake dry and pluck the leaves. For the vinaigrette whisk oil with vinegar and season with salt and pepper. Pat salmon fillets dry, season with salt and pepper. Heat oil in a grill pan, sear salmon on all sides for 3-5 minutes until crisp. Remove and cut into 2 cm cubes.
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3.
Combine salad ingredients with vinaigrette, fold in salmon cubes and drained anchovies. Arrange everything in a bowl and serve.
