Salmon, Orange and Fennel Salad

 


4 pieces of salmon

2 tbsp extra virgin olive oil

1/2 tsp each salt and pepper 

1 bunch of watercress, tough stems removed

1 15 ounce can of garbanzo beans, drained

1 fennel bulb, thinly sliced

1/2 red onion, thinly sliced

2 oranges, peeled and sectioned

1 cup greek yogurt

2 tbsp orange juice, reserved from peeling oranges

2 tbsp chopped dill 


In a large sauté pan on medium high heat, add extra virgin olive oil.  Salt and pepper salmon on both sides (remove skin if still on). 

Cook salmon for 5-7 on the first side, then flip and cook another 5 minutes.  Place cooked salmon on a plate to rest and cool to room temperature.

In a large bowl or plate, arrange watercress, garbanzo beans,  fennel, and onion.

Segment the orange slices reserving any of the liquid that comes from the orange.

Add the reserved orange juice to the greek yogurt in a bowl.  Stir to combine.

Add sections of the salmon to the top of the salad mixture.  Drizzle top of salad and salmon with the yogurt sauce. Top with chopped dill.  Serve immediately.


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