BROADCASTS.com

Baked salmon and fennel salad\n

Show notes at https://yumlum.co/2ENc3eN

It\u2019s Monday and we all know that means a fillet of salmon.

\n
• Salmon
\n
• Sliced radish
\n
• Sliced red onion
\n
• Sliced fennel
\n
• Chopped parsley
\n
• Chopped coriander
\n
• Diced avocado
\n
• Lime juice
\n
• Olive oil
\n
• Chilli flakes
\n

\n
1. Heat the toaster oven to 200 \xb0C (392 \xb0F).
\n
2. Put the salmon skin side up on a sheet of baking paper.
\n
3. Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil.
\n
4. Place the salmon in the toaster oven for 15 minutes.
\n
5. While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife.
\n
6. Chop the parsley and coriander with a sharp knife.
\n
7. Remove the seed from an avocado and dice the flesh of the cheeks.
\n
8. Mix some lime juice and olive oil for a salad dressing.
\n
9. Put all the salad ingredients into a mixing bowl and stir through the dressing.
\n
10. Add the salad to a dinner plate.
\n
11. Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate.
\n
12. Bon App\xe9tit.
\n