Fish Quick Entrees

Hot-smoked salmon with fennel, mint and feta salad

Name: Hot-smoked salmon with fennel, mint and feta salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 6 hot-smoked salmon portions (3 x 175g packets); 1 fennel bulb (or 3-4 celery stalks), thinly sliced; 1 red onion, thinly sliced; 1/4 preserved lemon, white pith and flesh discarded, skin finely chopped; 1 cup mint leaves; 1/3 cup (80ml) olive oil; Juice of 1 lemon, plus wedges to serve; 100g feta, crumbled; Cooked couscous, to serve

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15m

Hot-smoked salmon with fennel, mint & feta salad

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This light, healthy dinner is perfect for the whole family to enjoy.

6 hot-smoked salmon portions (3 x 175g packets)
1 fennel bulb (or 3-4 celery stalks), thinly sliced
1 red onion, thinly sliced
1/4 preserved lemon, white pith and flesh discarded, skin finely chopped
1 cup mint leaves
1/3 cup (80ml) olive oil
Juice of 1 lemon, plus wedges to serve
100g feta, crumbled
Cooked couscous, to serve

Method

1.

Place the salmon, still in packets, in a large bowl. Cover completely with boiling water and stand for 5 minutes to warm through.
2.

Toss the remaining ingredients together in a bowl (reserving half the feta), then season.
3.

Use tongs to remove the salmon packets from the water, then open.
4.

Serve the salmon portions and fennel salad on couscous. Top with remaining feta and serve with lemon wedges.