Baked Salmon, Fennel and Celery with Orange Dressing


·         1 fennel bulb

·         6 celery stalks

·         2 oranges

·         2 Tbsp oil

·         Salt and pepper to taste

·         1 salmon fillet per person

·         1 tsp brown sugar

·         1 tsp rosemary

·         ½ bunch kale


Pre-heat oven to 200 degrees Celsius.  Finely slice fennel bulb.  Slice celery stalks into 4 cm lengths.  Cut orangs in half.  Place all in a large oven proof dish and toss through with oil.  Sprinkle with salt and pepper to taste.  Bake in oven for approx. 8 minutes, until fennel and celery are softening.  Nestle salmon fillets into the fennel and celery, and return to oven for 12-14 minutes, until salmon is just cooked. 

Squeeze juice and pulp from the oranges into a small bowl.  Whisk with brown sugar and rosemary, to form a dressing.  Set aside.

To serve, rinse and tear kale leaves.  Use kale as a bed and serve fennel, celery and salmon on top of this.  Dress lightly with the orange dressing.