There are recipes that surprise you with how simple and at the same time elegant they are, just like this orange marinated smoked salmon.
A fresh, citrusy, light dish that makes a great impression, perfect for any occasion!
Planning an original fish appetizer for the holidays? Or a romantic dinner to surprise your sweetheart?! Or maybe just craving a healthy and quick dish to serve?
This lovely orange, avocado, and salmon salad is the right choice! A dish that captures the Mediterranean essence, simple and delightful, prepared in 10 minutes, winning everyone over!
The orange marinated smoked salmon is prepared by laying salmon, orange, avocado, and arugula on a plate and pouring a marinade of clementine juice, oil, and salt over it. After resting in the fridge, it’s ready to be served, fresh and fragrant.
Are you also an orange lover like me? Then don’t miss this “quintet” of deliciously fragrant desserts:
🍊Pan d’orange, a typical Sicilian recipe with whole oranges
🍊Orange cake with orange cream
🍊Homemade Sicilian orange marmalade
🍊Castagnole with mascarpone and orange without butter
🍊Soft upside-down orange cake without lactose
Let’s cut to the chase, let’s see the preparation of this fresh salad! Read to the end because you’ll find:
👉 useful tips for a perfect marinade
👉 variations, substitutions, and FAQs
👉 storage box and wine pairing
🍊🥑🐟 Shall we go to the kitchen?! Yes!! But first, I’ll leave you with some delicious recipes to try!
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, Autumn, Winter
Ingredients
- 3.5 oz smoked salmon (wild-caught)
- 1 orange (organic)
- 2 fresh clementines (or 3 mandarins, or 1 medium orange with the juice of a small lemon added)
- 1 avocado
- to taste arugula
- 1 pomegranate
- salt
- extra virgin olive oil
Tools
- Cutting board
- Small bowl
- Citrus juicer
- Plate
- Plastic wrap
- Knife
Steps
First, focus on the citrus fruits: wash the orange, dry it well, and slice it thinly, then cut them in half to create half-moons that are easier to distribute on the plate.
Set aside and move on to the avocado: cut it in half, remove the pit, and slice it into even pieces that will add creaminess and color to the recipe.
At this point, you can start assembling the plate.
Arrange a bed of well-washed and perfectly dry arugula (it’s important that it’s not wet, or the marinade will slide off) at the bottom.
Place some orange slices on top, then gently lay the smoked salmon and add the avocado slices.
For a nice crunchy, fresh touch, finish with a handful of pomegranate seeds.
Now, prepare the marinade: squeeze the clementines (or a second orange, if preferred) and collect the juice in a small bowl.
Drizzle in some extra virgin olive oil and a pinch of salt, then lightly whisk with a fork.
Pour the marinade over the entire plate, cover with plastic wrap, and let it rest in the refrigerator for about an hour.
During this time, the salmon will absorb the flavors, the avocado will become even softer, and the citrus fruits will release all their freshness.
When it’s time to serve, remove the plate from the fridge, remove the plastic wrap, and bring it directly to the table: simple, colorful, and with an aroma that immediately captivates.
I hope you enjoyed this simple, refined, and tasty recipe! If you try it, let me know in the comments; I love reading your thoughts on my proposals 💛
And if you’d like, follow me on Instagram and Facebook where you’ll find my video recipes, but also come back to visit the blog… there’s always something good waiting for you 🍊✨
Article protected by copyright © – Gabriella Geroni © All rights reserved
FAQ (Questions and Answers)
Can I use unsmoked salmon?
Fresh salmon cannot be consumed raw or marinated without first being frozen.
The marinade does not eliminate risks (anisakis and bacteria), so a specific procedure is required.
If you want to use fresh salmon instead of smoked, make sure it has been frozen: you can buy it already frozen or freeze it at home for at least 96 hours at –18°C.
Italian regulations state as follows:
→ freeze salmon at –20°C for at least 24 hours
or
→ keep it in the home freezer at –18°C for 96 hours (4 days)
This step is necessary to inactivate anisakis.
⚠️ Never marinate fresh salmon that hasn’t been frozen!
Lemon, orange, vinegar, or salt do not kill parasites, they only make it appear “cooked”
Only after freezing is it safe to marinate.What can I substitute for pomegranate?
Fresh blueberries, currants, mango, sliced fennel, or Taggiasca olives.
Can I add pepper or spices?
Yes: pink pepper, dill, thyme, or poppy seeds are perfect.
What is the best oil to use?
A delicate extra virgin oil that isn’t too bitter, so it doesn’t overpower the freshness of the citrus fruits.
Can I replace the arugula?
Not everyone likes the slightly bitter taste of arugula, but the good news is that this dish is very customizable.
🌿 Great alternatives to arugula
Here are the best vegetable bases to pair with citrus and salmon:
Lamb’s lettuce (valerian) → delicate and slightly sweet
Tender lettuce → fresh and crispy
Baby spinach → more substantial, still sweet
Red radicchio → for those who love a touch of balanced bitterness
Finely shredded purple cabbage → crunchy and visually appealing
Mixed greens → perfect for those looking for a ready-made mix
💡 Extra tip
If you replace arugula with something sweeter (e.g., lamb’s lettuce), balance it with a few drops of lemon juice.What type of dish is this?
1) It’s light, colorful, can be prepared in advance, and is the perfect start to a lunch or dinner, especially during holidays or fish dinners. In this case, we can serve it as a Fish Appetizer.
2) Thanks to the presence of salmon, avocado, and fruit, it can become a complete meal for those who love eating light and fresh.
🧡Perfect for quick lunches,
🧡Great as a lunch bowl,
🧡Ideal for those on a diet or seeking healthy yet tasty recipes.
3) If served in larger portions, with more salmon and possibly accompanied by toasted bread or croutons, it can become a modern and refined fish main course.
