Salmon & Citrus Salad

MAKE the most of the lush leaves and herbs that spring provides. The Vietnamese take on the classic chicken salad is perfect for using up leftover roast chicken.

Recipes default thumb Dinner

Salmon & citrus salad

1 small fennel bulb, trimmed

1 orange, peeled and thinly sliced

Handful small Ligurian olives

2 salmon fillets (about 170g each)

Olive oil

For the dressing

2 tablespoons lime juice

2 tablespoons fresh orange juice

2 teaspoons caster sugar

2 tablespoons fish sauce

Slice fennel thinly; place in a large bowl with orange slices and olives. Combine dressing by shaking in a screwtop jar; pour over fennel. Brush both sides of salmon fillets with oil; season. Heat 1 teaspoon oil in a non-stick frying pan over a medium heat. When pan is hot add salmon skin side down and cook for about 3 minutes or until crisp. Turn and cook the other side. Arrange salad on two plates; top with salmon. Drizzle over remaining dressing. Serves 2

And to drink ... a dry Italian or Italianstyle white such as the 2009 Carbonare Soave Classico ($30) from the Veneto.