Broiled Salmon and Fennel Salad with Orange Vinaigrette
A vibrant winter salad where harissa and honey-roasted salmon takes center stage, accompanied by crunchy fennel, parmesan, and nuts. It’s all brought together with a tangy orange vinaigrette, for a dish that’s both fresh and comforting.
A colorful, fresh, and quick recipe with explosive flavor!
My kind of winter salad: featuring harissa and honey salmon “candies” and a delicious orange vinaigrette!
Why make this recipe?
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Flavor explosion: Sweet, salty, spicy, and tangy all come together in one dish.
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Super quick: Ready in under 20 minutes, perfect for busy weeknights.
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Divine texture: The contrast between caramelized salmon, crunchy fennel, and roasted nuts is irresistible.
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Healthy: Packed with good fats, protein, and fiber.
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Highly versatile: Works just as well as a chic starter or a light main course.
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Visually stunning: A salad as beautiful as it is delicious to impress at the table.
Add all the vinaigrette ingredients to a large mason jar or big bowl. Mix well and set aside.
Cut the fennel bulbs in half lengthwise and slice thinly lengthwise using a mandoline (aim for thin pieces). Transfer to a bowl and add about ¼ cup of vinaigrette. Set aside and prepare the other steps.
Place the salmon pieces in a bowl with the harissa, honey, olive oil, and salt. Place them on a baking sheet lined with aluminum foil and broil for 5 minutes, until the tops are crispy and well roasted. Set aside.
Prepare the gremolata by combining the ingredients in a bowl.
Add the Parmesan shavings and toasted walnuts to the fennel. Mix well and serve immediately with the warm salmon pieces.
Bon appetit and enjoy!
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