Beetroot, orange and fennel salad with caraway fish

Ingredients

• 1 fennel bulb (200g), trimmed
• 1-2 medium beetroot (175g), peeled
• 1 small radicchio (150g), trimmed, shredded finely (optional)
• 1-2 oranges
• 1/2 cup loosely packed fresh parsley leaves
• 1 tbsp. rice wine vinegar (cider or red wine will also do)
• 1/4 cup(60ml) EV olive oil
• 4 salmon or fish fillets (880g)
• 1 1/2 tsp caraway seeds
• 1 clove garlic, crushed
• 1 lime or lemon, cut into wedges