2 oranges, peeled
1 fennel bulb, trimmed, very thinly sliced
1 x 400g can Edgell Salt-Reduced Chickpeas, rinsed, drained
1/2 red onion, thinly sliced
1/3 cup fresh continental parsley leaves
2 tablespoons chopped fresh dill
1 large (about 375g) skinless salmon fillet, pin boned (see tip)
Olive oil spray
50g baby rocket leaves
Lemon wedges, to serve
Holding 1 orange over a large bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Add to the bowl. Use your hands to squeeze the juice from the remaining flesh. Repeat with remaining orange.
Add the fennel, chickpeas, onion, parsley and dill to the bowl. Season with pepper. Toss to combine.
Preheat a barbecue flat plate or chargrill on high. Cut salmon lengthways into 8 slices. Spray lightly with olive oil spray and season with pepper. Cook on barbecue for 1 minute each side for medium or until cooked to your liking. Flake into bite-sized pieces. Add salmon and rocket to the orange mixture and toss to combine. Divide among serving dishes and serve with lemon wedges.
|Baby Rocket Leaves|