The salmon, fennel, carrot, and orange salad is a fresh, light, and delicious dish. It’s also very easy to prepare and doesn’t take much time. Perfect to serve as either an appetizer or a main course. Tasty pieces of raw salmon served in a salad with thinly sliced fennel, carrot, and juicy pieces of orange dressed with extra virgin olive oil, fresh dill, and pink peppercorns.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1Person
- Cooking methods: No Cooking
- Cuisine: Contemporary
- Seasonality: Autumn, Winter
Ingredients
- 3.5 oz salmon fillet (skinless, raw)
- 1.5 cups fennel (raw)
- 1.75 oz carrot
- 1.75 oz orange (peeled)
- to taste dill
- to taste extra virgin olive oil
- to taste fine salt
- to taste pink peppercorns
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Mandoline
- Salad Bowl
- Tweezers
- Spoon
Steps
To prepare the salmon, fennel, carrot, and orange salad…
Take the fennel, remove the green fronds, stalks, tough base, and the outer leaf if it’s damaged. Wash it, cut it lengthwise and then into thin slices using a mandoline. Place it in the salad bowl.
Peel the carrot, removing the ends, and cut into strips. Peel the orange with a knife, removing the bitter white part, then slice and chop it. Add them to the fennel in the salad bowl.
Finally, take the salmon fillet, remove the skin, any bones with tweezers, cut it into small pieces, and add it to the other ingredients.
Dress the salad with extra virgin olive oil, fine salt, dill, and pink peppercorns. Mix and serve as soon as it’s ready.
Notes
To consume raw fish, it’s best to follow the guidelines provided by the Ministry of Health, as described in this article on my blog regarding anisakis (read here). Alternatively, you can use cooked fish.
