Lightly Smoked Salmon Fillets with Fennel, Radish and Black Olive Salad Recipe

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15 min


10 min

Nutrition per portion

Calories 390 kCal 20%
Fat 24g 34%
  -  Saturates 3.5g 18%


  •  lightly smoked salmon fillets
  • 1 tbsp olive oil
  • 2 small bulbs fennel
  • 1 bunch radishes
  • 75g (3oz) frozen soya beans
  • 50g (2oz) black olives
  • For the dressing
  • Juice from 1 large lemon
  • 4 tbsp olive oil
  • 1 tbsp mint leaves, finely chopped
  • 1 tsp salt


  • Cut the stalks from the top of the fennel and slice thinly. Cut the fennel in half and slice very thinly. Slice the radishes. Place the fennel and radishes in a bowl of iced water for ten minutes to crisp. Drain well and pat dry. Cook the soya beans from frozen in a pan of boiling salted water for 3-4 minutes. Drain and run under cold water.Place the fennel, radishes and soya beans in a large bowl, add the olives and mix well.

  • Whisk together all the dressing ingredients and pour over the fennel, mix well.

  • Heat a char-grill until very hot, brush the salmon fillets with the olive oil and cook for 2-3 minutes on each side or until cooked through. Divide the salad between four plates and place a fillet of salmon on top.

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