SALMON, ORANGE AND FENNEL SALAD

The salmon, orange and fennel salad are a light and inviting dish, to be prepared during the winter season. It is an even richer variant of the classic fennel and orange salad, and can be enjoyed as a second or main course, to be accompanied with crunchy croutons for a healthy and balanced meal. Nothing prevents you from serving it as a refined and delicious appetizer, perfect for the Christmas holidays table.

Simple and very quick to make, just cut the sweetest and most tender fennel into thin slices, then mix them with oranges and smoked salmon. Typical winter vegetable, fennel boasts numerous beneficial and digestive properties; purifying and detoxifying, it is a healthy touch for our body. Oranges, rich in vitamin C, represent, on the other hand, a real shield against seasonal ailments and colds.

A fresh and satisfying salad, which can be personalized with what you prefer. We have added pomegranate seeds and fresh basil leaves for a fragrant, colorful result that also satisfies the eye; if you like, you can replace them with mint and pink peppercorns, or enrich the dish with diced avocado, flaked almonds, a squeeze of lime or a yogurt sauce.

To fully enjoy the balance of ingredients, choose organic Ribera oranges – of which you can also leave the zest – and excellent quality smoked salmon, preferably wild. Nothing prevents you from replacing it with trout, swordfish or another smoked fish.

INGREDIENTS:

200 g. Smoked salmon.
1 Fennel.
2 Oranges.
A few grains pomegranate.
Some leaves basil.
Extra virgin olive oil to taste.

PREPARATION:

Wash the fennel and remove the tougher outer parts ①. Cut it into thin slices ②. Transfer the fennel slices to a bowl ③.

Season with a drizzle of extra virgin olive oil ④. Salted and flavored with a grind of black pepper ⑤. Mix well with a spoon ⑥.

Also cut the oranges into slices ⑦. Remove the outer rind. In case the oranges are organic, you can leave it ⑧. At this point, take a salad bowl and arrange the slices of fennel ⑨.

Arrange the orange slices on top ⑩. Finally, add the sliced ​​smoked salmon ⑪.  Decorate with a few pomegranates’ seeds ⑫.

Scented with basil leaves ⑬. Bring to the table and serve ⑭.

STORAGE

The salmon, orange and fennel salad can be stored uncovered in the refrigerator, in a special airtight container, for a maximum of 1 day.