Salmon, Fennel and Peanut Salad

Succulent poached salmon tossed with fennel, beans, and snap peas, topped with a zesty, chunky peanut and tomato dressing.

Healthy Seafood Salmon High Protein Salad

Estimated Nutrition

Calories

431

kcal / serving

2586 kcal total

Carbs

9.1g

per serving

54.6 g total

Fat

29.2g

per serving

175.4 g total

Protein

32.7g

per serving

196.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Fish Sauce

Splash

Liquids

piece

Lime Juice

Juice only

NutsSeeds

Sea Salt

For poaching and seasoning

White Peppercorn

piece

Bay Leaf

piece

Black Pepper

Freshly ground, to taste

bunch

Basil

Leaves torn

Peanut

Roasted, crushed

OilsFats

Groundnut Oil

Seafood

700

Salmon

Four fillets

piece

Anchovy

Fillets, salted or fresh

Vegetables

piece

Fennel

Bulb and leaves separated

300

Green Bean

Fine beans, cooked

200

Sugarsnap Peas

Cooked

piece

Plum Tomato

piece

Onion

Finely chopped

piece

Red Chilli

Deseeded and finely chopped

Method

Pour dressing over the salad and serve immediately on a plate.

Remove fennel leaves and place in a saucepan with salt, peppercorns, bay leaves, and 600ml water.

Bring the water to a boil and remove from heat.

Add salmon to the pan, cover, and let poach for 15 minutes before cooling.

Blend tomatoes, anchovies, onion, lime juice, oil, basil, chilli, fish sauce, and peanuts into a chunky paste.

Boil the fennel bulb for a few minutes until soft, then finely slice.

Toss salmon chunks with fennel, green beans, and sugar snap peas, then season with salt and pepper.