Salmon and Fennel Salad with Oranges

Ingredients

• 200 g fennel
• 2 oranges
• 1 handful Coriander
• 300 g fresh salmon (in thick slices)
• 1 handful watercress
• 2 tbsp white wine vinegar
• 2 tbsp Orange juice
• 1 tbsp honey
• Salt
• white pepper

Instructions

1. 1.

   Wash and drain the watercress. Wash the coriander, shake dry and cut into strips. Remove the green and root end of the fennel, optionally loosen outer leaves. Grate the fennel into fine ribbons. Thoroughly peel the oranges with a sharp knife, removing the white skin. Cut fruit fillets from the separating membranes and catch the released orange juice. Squeeze juice from the orange remnants.

2. 2.

   Whisk honey with orange juice and white wine vinegar for the dressing and season with salt and pepper.

3. 3.

   Gently combine fennel, orange fillets and salmon slices with the dressing and marinate about 30 minutes. Taste, plate on dishes, and sprinkle with coriander strips.