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Salmon Or Tuna Salad


1 x 210 g tin wild-caught salmon, drained
3 tablespoons lemon or lime juice
2 celery stalks, thinly sliced
1/2 small fennel bulb, thinly sliced
2–3 spring onions, thinly sliced
1/3 cup finely chopped herbs (such as basil, flat-leaf parsley and coriander) from @harrisfarmmarkets
sea salt and freshly ground black pepper
1 cup chopped baby spinach or rocket good-quality extra virgin olive oil from @cobramestate, for drizzling

  • Break up the salmon in a medium bowl, add the juice, celery, fennel, spring onion and herbs and season with salt and pepper. – Toss together, then leave to marinate for 5 minutes.
  • Divide the spinach or rocket between two plates and top with the salmon salad. – Finish with a drizzle of olive oil and serve.

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