INGREADIENT

• 200 g salmon fillets
• 1 beetroot grated
• 1 carrot grated medium
• 1/2 green apple grated
• 2 kale leaves large finely sliced stalk removed
• 1/2 fennel bulb finely sliced
• 1 pinch salt and pepper *to taste
• 2 tbs tahini
• 4 tsp extra virgin olive oil
• 1/2 tbs apple cider vinegar
• 1/2 lemon juiced
• 1 pinch salt and pepper *to taste

Direction

1. Dressing: Combine the tahini, half of the oil, apple cider vinegar, lemon juice, salt and pepper.
2. Combine the beetroot, carrot, apple, kale, and fennel for the salad and pour over the dressing. Set aside.
3. Place salmon, skin side up, on a plate. Drizzle with the other half of the oil and then rub a small pinch of salt into the skin. Heat a frying pan over medium-high heat and add the salmon, skin side up. Cook for 5-7 minutes then turn. Cook for another 4 to 5 minutes for medium or until cooked to your liking.
4. Serve the crispy skin salmon with the salad.