Orange Fennel Salad & Roasted Spiced Salmon
In a medium bowl, combine 1 tablespoon of orange zest with the juice squeezed from the leftover orange segments (about 2 tablespoons), and red wine vinegar.
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Ingredients
- 2 Navel oranges, sliced into segments
- 2 tbsp orange zest
- 2 tbsp red wine vinegar
- 2 medium fennel bulbs, thinly sliced (reserve fronds for garnish)
- ¼ red onion, thinly sliced
- Small bunch of dill, chopped
- ¼ cup mint, chopped
- Salt
- pepper
- ¼ cup olive oil
- 1 salmon fillet, cut into 4 small pieces
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- chili flakes, to taste
- olive oil, for drizzling
- parmesan cheese, for garnish (optional)
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