Fennel And Pink Peppercorn Salmon With Rocket And Fennel Salad
Keywords
- Donna Hay
- entertaining
- cooking
- baking
- grilling
- barbeque. salmon
- fish
- fennel
- pink peppercorn
- rocket
- summer
- skewers
- fresh and light
- healthy
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Cooking tools:
- Chargrill pan
- Skewer
- Mortar and pestle
- Mixing bowl
- Plate
- Stove
Ingredients
- 600g skinless salmon, cut into 3cm cubes
- 2 zucchini (courgette), cut into ribbons
- 2 tablespoons pink peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon sea salt flakes
- 2 tablespoons extra virgin olive oil
- 2 cups (50g) baby rocket (arugula) leaves
- 2 baby fennel, trimmed and shaved
- 2 tablespoons lemon juice
- store-bought hummus and lemon wedges, to serve
- ¼ cup (40g) toasted pine nuts
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