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Salmon with Ginger and Chives, served on a Radish and Fennel Salad

This simple but elegant fish dish has clean, fresh flavours and textures, and almost zero fat.


  • 100g / 3 ½ oz fresh salmon

  • 10g / ¼ oz ginger, finely chopped

  • ¼ bunch chives, chopped

  • 1 tsp vegetable oil

  • ½ lemon

  • ½ fennel

  • ¼ bunch breakfast radish, ordinary radish is fine

  • 50ml / 2 fl oz olive oil

  • Salt and pepper, to season


  • 1.

    Pan-fry the salmon in a little olive oil.

  • 2.

    Mix the chives and ginger with the lemon juice, vegetable oil and season to taste.

  • 3.

    Finely slice the radish and fennel. Dress with lemon, olive oil and season.

  • 4.

    Spoon the salad on a plate, place the salmon on top and finish with the chives and ginger.

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