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.