Beetroot and fennel salad with caraway salmon

Paper-thin slices of raw beetroot and fennel are a perfect match for tender, flaky salmon in this healthy, tasty dish. Equally fine as lunch or a light dinner, just add some potatoes or rice if you want something more substantial.

  • 20 mins cooking
  • Serves 4
  • Print


Beetroot and fennel salad with caraway salmon
  • 1 small fennel bulb (200g), trimmed
  • 1 medium beetroot (175g), peeled
  • 1 small radicchio (150g), trimmed, shredded finely
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tablespoon rice wine vinegar
  • 1/4 cup (60ml) olive oil
  • 4 salmon fillets (880g)
  • 1 1/2 teaspoon caraway seeds
  • 1 clove garlic, crushed
  • 1 lime, cut into wedges


Beetroot and fennel salad with caraway salmon
  • 1
    Using mandolin, V-slicer or very sharp knife, slice fennel and beetroot finely. Place in large bowl with radicchio, parsley, vinegar and 2 tablespoons of the oil.
  • 2
    Combine fish, remaining oil, seeds and garlic in large bowl. Cook fish in heated large frying pan until cooked as desired.
  • 3
    Divide salad and fish among serving plates; serve with lime.

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