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:
- Add all dressing ingredients to a large mason jar or bowl. Mix well and set aside.
- 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.
- 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.
- Prepare the gremolata by adding the ingredients in a bowl.
- Add the parmesan shavings and walnuts to the fennel. Mix well and serve immediately with the still-warm salmon pieces.