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Lukewarm pasta salad with fennel, orange and salmon
 
 
4 ServingsPTM20 min

Lukewarm pasta salad with fennel, orange and salmon


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Directions

  1. Cook the pasta al dente. Scrape or cut the fennel into thin slices and add the last 2 minutes of the cooking time to the pasta.
  2. Drain and rinse briefly under warm water to prevent sticking. Let it drain well.
  3. Meanwhile, bring the wine to the boil with the fond and let it boil gently for 1 minute. Turn the heat source down completely and put fish in the pan.
  4. Poach the salmon against the boil in about 3 minutes until done and scoop out of the pan with a slotted spoon.
  5. Beat the ingredients for the dressing together. Mix the pasta with fennel with the salmon and orange slices. Scoop the dressing through.

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Nutrition

540Calories
Fat31% DV20g
Protein52% DV26g
Carbs20% DV61g

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