Fennel, Orange, and Salmon Salad, a delightful, light, and flavorful dish. The fennel, orange, and salmon salad can be prepared quickly and is perfect for any occasion, great to serve as an appetizer, main course, or a single dish.
The dish is completed with extra virgin olive oil and pink peppercorns.
But now let’s go to the kitchen, and I’ll show you how to quickly prepare a delicious Fennel, Orange, and Salmon Salad
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
Let’s see what we need to prepare
- 2 fennel bulbs
- 5.3 oz smoked salmon
- to taste pink peppercorns
- to taste extra virgin olive oil
- salt
Tools
- 1 Citrus Juicer
- 1 Oval Plate
- 1 Knife
Steps
Let’s start preparing
Let’s start preparing the fennel, orange salad, clean the fennel by removing the fronds and tougher outer leaves.
Slice them thinly, peel the orange, removing both the skin and the outer membrane, then slice it and cut each slice into four equal parts.
Cut the salmon into strips.
Arrange a layer of fennel on a plate, add the orange slices, season with a pinch of salt, and then add the salmon strips
Drizzle with a bit of extra virgin olive oil and sprinkle the pink peppercorns.
Let it marinate for at least half an hour and serve your Fennel, Orange, and Salmon Salad
Marge’s Tips
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