Roast Lemon, Tomato, Fennel and Salmon Salad
This luxurious salad provides lots of opportunities for customisation depending upon your tastes. It works great as a side-dish without the salmon. made this using in-season ingredients from #seasonsupply
Roast Lemon, Tomato, Fennel and Salmon Salad
This luxurious salad provides lots of opportunities for customisation depending upon your tastes. It works great as a side-dish without the salmon. made this using in-season ingredients from #seasonsupply
Cooking Instructions
- 1
Heat the oven to 200C/gas mark 6. Slice 1/2 the lemon as think as you can manage and place on an oiled baking tray. drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20 mins until shrivelled and caramelisation begins. Check them after 10 minutes and then every 5 minutes as it is easy to burn them.
- 2
Wash and slice your tomato, onion and fennel. Thinly sliced Fennel works best imo. Save some fennel fronds for presentation.
- 3
Juice the other half of lemon, and add to a small bowl with the pomegranate seeds, salt and pepper and a glug of olive oil and mix well.
- 4
Pan-fry the salmon fillets.
- 5
Layer all the ingredients, including the cashew nuts. Pour the pomegranate dressing over the salad. Finally add the salmon fillets and decorate with the fennel fronds.
- 6
Enjoy!
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