Smoked salmon, orange and fennel salad is a fresh, light and very elegant dish. This recipe is ideal as an appetizer or main course.
When winter brings the juiciest oranges and the crunchiest fennel, there is only one dish in the kitchen deserving of celebration: the Orange, Fennel and Smoked Salmon Salad.
A true masterpiece of freshness that combines the sweetness of citrus with the savory and enveloping note of salmon.
To make it not only a taste experience but also a visual one, I added the bright touch of [Red Currants/Pomegranate] seeds and the delicate aromatic freshness of fennel fronds.
It’s a chic appetizer, a very light main course and proof that simplicity, enriched by a few details, is synonymous with pure elegance. Ready to discover the secret of this perfect combination?
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 233.51 (Kcal)
- Carbohydrates 17.12 (g) of which sugars 13.28 (g)
- Proteins 15.76 (g)
- Fat 11.76 (g) of which saturated 1.99 (g)of which unsaturated 1.71 (g)
- Fibers 6.61 (g)
- Sodium 1,430.93 (mg)
Indicative values for a portion of 285 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
Orange, Fennel and Salmon Salad
- 2 fennel (medium, keep the fronds for decoration)
- 2 oranges
- 7 oz smoked salmon (Thinly sliced)
- 1.75 oz red currants
- to taste extra virgin olive oil
- to taste salt
- pepper
- Half lemon (For optional dressing)
Tools
- Knife
- Cutting Board
- Plate
Steps
Orange, Fennel and Salmon Salad
Peel the oranges entirely removing the white part and slice them into clean rounds or segments.
If using the lemon for dressing, squeeze it and set it aside.
Clean the fennel and slice it very thinly, preferably using a mandoline, to ensure maximum crunchiness.
Set aside the small green fronds.
On a flat serving plate, like the one shown in the photo, arrange the ingredients alternately to create an elegant visual effect: a slice of fennel, a slice of orange, and a piece of salmon.
Distribute the red currant seeds evenly to add color and a tangy touch.
Finish the decoration with the chopped fennel fronds.
In a small bowl, combine the lemon (and/or orange) juice, a pinch of salt, and pepper.
Start whisking the mixture vigorously with a fork or small whisk.
Slowly drizzle in the EVO oil while continuously whisking energetically.
The emulsion will become slightly thicker and opaque.
Check the taste and adjust salt or pepper if necessary.
Pour the citronette over the salad just before serving.
Enjoy your meal.
Tips
Serve the Orange, Fennel, and Salmon Salad immediately to appreciate the contrast of textures. Alternatively, store it in the fridge: if left to rest for about 15-20 minutes, the flavors will have time to meld perfectly, creating an even more harmonious taste. Remember to add the citronette only at the last moment to avoid softening the fennel too much.
For a more intense flavor, add 0.7 oz of chopped walnuts and a few mint leaves.
If you liked this recipe click on many stars thank you very much.
I invite you to become a fan of my Facebook page to always be updated on my new recipes and stay in touch with me.
I look forward to seeing you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Back to the Home page
