When I don’t feel like cooking, I serve a dish I love! The fennel, orange, and smoked salmon salad. A balanced, complete, nutritious, and so tasty dish, even approved by a nutritionist!
It takes no time to prepare, nothing is cooked, and no pans get dirty! Could it be any better?
It’s the perfect recipe for those always on the go, for those who are out of ideas, or simply for those who want to eat healthy but with taste!
The salad with smoked salmon, oranges, and fennel is beautiful and elegant to present but most importantly delicious! I also prepare it during the Christmas holidays and it is always well appreciated!
It’s lactose-free and gluten-free. For a completely vegan version, the salmon can be replaced with nuts. For example, walnuts go perfectly with all the ingredients in this dish!
The stars of this recipe are the fennel, the oranges, and the smoked salmon. I decorated my salad with pomegranate seeds that I picked directly from the tree in my garden. And to finish, I dressed it with an emulsion made of orange juice, olive oil, oregano, salt and pepper, and a bit of fennel fronds.
The orange, fennel, and salmon salad can be served not only as a main dish for both lunch and dinner, but also as an appetizer. Whether during a aperitif/buffet, or for a special occasion, like a romantic dinner, or during holidays and festivities.
This salad is suitable for both the autumn/winter season but also spring due to some varieties of oranges that ripen in spring. And since fennel can be found at the supermarket almost year-round, you can enjoy this stunning salad for several months!
Let’s prepare it together, but first, I’ll leave you with some other tasty ideas to try!
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients
- 1 fennel (fairly large)
- 1 orange (large and ripe, Moro or Tarocco is perfect)
- 2 tablespoons olive oil
- pomegranate (just a few seeds for decoration or a few red currants)
- 5 oz smoked salmon
- salt
- pepper (only if you like it)
- dried oregano
Tools
- Cutting Board
- Knife
- Citrus Juicer
- Lemon Zester
- Brush
- Peeler
- Paper Towels
Steps
I’m not kidding, this salad is quicker to make than to explain how it’s done!!
Let’s start with the fennel!
Clean it, wash it well, remove the tougher outer leaves, and slice it not too thin and not too thick.
To prevent the fennel from browning, immediately place the slices in a bowl with ice water or very cold water.
Finally, let’s move on to the orange. Important premise: choose an untreated one.
To use the peel, it’s important to choose an organic orange.
Wash the orange thoroughly under running water with a bit of baking soda to remove any residues.
I also use a little dish brush, which I use only for cleaning some ingredients like citrus, potatoes, etc.
Using a peeler or a sharp knife, remove the orange peel, also removing the white part, which is bitter.
Still using the knife, cut the orange into segments as I did, or if you prefer, into slices, your choice!
We’re ready to plate! Choose a nice dish. Drain the fennel from the water and pat dry the excess with kitchen paper.
Arrange the salmon slices, orange segments, and fennel slices on the plate, alternating them for a chromatic effect.
All that’s left is to dress this fantastic salad with a truly delicious emulsion!
Grate the zest of half an orange and then juice it. Make sure it’s beautifully ripe.
Pour the juice into a small bowl, or if you prefer, into a jar, add one or two tablespoons of olive oil, a pinch of pepper, salt, and dried oregano.
Mix well (or shake the jar tightly closed with the lid!!) and then pour over the salad, making sure to distribute the dressing over all the ingredients.
Garnish the dish with a few pomegranate seeds (it’s not essential, or you can replace them with nuts or red currants).
Finally, a bit of fennel fronds here and there, a sprinkle of orange zest, and your beautiful and tasty fennel, orange, and salmon salad is ready!
I hope you’re tempted to try this colorful and very tasty dish! Until next time!
Article protected by copyright © – Gabriella Geroni © All rights reserved
FAQ (Questions and Answers)
What can I pair with this salad?
The fennel, orange, and salmon salad is perfect as an appetizer or a main dish, both tasty and light. If served as an appetizer, we can pair it with some crusty bread toasted in a pan or air fryer.
On the crostini, we can simply spread some anchovies which will become creamy with the effect of the hot bread. Or for a more elaborate version, I recommend these delicious Bruschetta with Anchovies, Broccoli Rabe, and Stracciatella.
We can also accompany this salad with grilled shrimp (or cuttlefish), shrimp skewers, or a delicate octopus salad.What wine can I serve with this salad?
A fresh and fruity white wine, such as a Pinot Grigio or a Sauvignon Blanc, will enhance the flavors of the salad. Alternatively, you can opt for a brut sparkling wine.
Can I prepare this salad in advance?
The salad is best enjoyed fresh! However, you can store it in the refrigerator for a few hours, covering the bowl with plastic wrap.
How can I make it richer?
You can add other ingredients to your salad like arugula, green apple, walnuts, or almonds.
