Fennel, salmon, and orange salad with pomegranate seeds becomes a dish of good fortune during the holidays.
Very easy and tasty, it requires no cooking and can be prepared several hours in advance, covering it adequately with PVC-free cling film.
The combination of salmon with orange may seem unusual, but here on the blog (see suggestions), I’ve already presented some recipes that are very flavorful and always well-received by guests.
The only nuisance of the entire preparation is managing to peel the pomegranate without making a mess in the kitchen; but with a little care, you can extract the seeds without much trouble.
Fresh and delightful, thefennel, salmon, and orange salad can also be served instead of the main course during Christmas Eve or New Year’s Eve dinner, and it’s also beautiful to look at and, for those who believe it, a bearer of luck thanks to the pomegranate seeds.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: New Year, Autumn, Winter
- Energy 172.46 (Kcal)
- Carbohydrates 7.52 (g) of which sugars 6.14 (g)
- Proteins 12.66 (g)
- Fat 10.60 (g) of which saturated 1.79 (g)of which unsaturated 1.50 (g)
- Fibers 2.60 (g)
- Sodium 848.77 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.58 oz fennel
- 7.05 oz smoked salmon
- 1.25 cups orange (net weight without peel)
- 1/3 cup pomegranate
- extra virgin olive oil
- black pepper
Steps
Peel half a pomegranate and peel the orange.
– Arrange on the serving platter directly, the smoked salmon, slicing the longer pieces, and the fennel, previously washed and chopped.
– Add the orange first cut into wedges, then each wedge cut in half and finish with the pomegranate seeds and pepper. If desired, you can decorate with a little fennel fronds. Remove from the fridge at least 10 minutes before serving and dress with olive oil.
Notes:
I do not add salt as the salmon is already quite salty, but you can choose to add salt if you prefer.
I do not add salt as the salmon is already quite salty, but you can choose to add salt if you prefer.
