Salade de saumon rôti et fenouil à l’orange

Broiled salmon and fennel salad with orange vinaigrette

My kind of winter salad! With harissa and honey broiled salmon and a delicious orange vinaigrette!

 

Servings: 4 to 6

Preparation: 15 minutes

Cooking: 5 minutes

 

Ingredients :

Vinaigrette:

  • ½ cup orange juice
  • ½ cup extra virgin olive oil
  • 3 tbsp lemon juice
  • Zest of a lemon
  • Zest of one navel orange
  • 2 tbsp honey or maple syrup
  • 1 tsp black pepper
  • ½ tsp kosher salt

 

Salmon and salad:

  • 500 g fresh salmon fillet without skin, cut into large cubes
  • 1 tbsp harissa
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 3 small fennel bulbs, thinly sliced ​​on a mandolin
  • 150 g parmesan, grated into shavings
  • ½ cup roasted walnuts

 

Gremolata:

  • 4 tbsp chopped flat-leaf parsley
  • Zest of an orange
  • A pinch of flaked salt

 

Steps:

  1. Add all dressing ingredients to a large mason jar or bowl. Mix well and set aside.
  2. Cut the fennel in half lengthwise and mandolin lengthwise - you want fairly thin pieces. Transfer to a bowl and add about ¼ cup of the vinaigrette. Set aside and prepare the other steps.
  3. Add the salmon pieces to a bowl with the harissa, honey, olive oil and salt. Place on a baking sheet lined with aluminum foil and broil for 5 minutes, until the top is crispy and nicely roasted. Set aside.
  4. Prepare the gremolata by adding the ingredients in a bowl.
  5. Add the parmesan shavings and walnuts to the fennel. Mix well and serve immediately with the still-warm salmon pieces.
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