When celebrations arrive and the table is filled with hearty dishes, I am always grateful to have a fresh and balanced recipe on hand that provides a breather amidst so much opulence. This fennel, orange, and smoked salmon salad combines Mediterranean ingredients, seasonal citrus, and a delicious contrast between sweet and salty, perfect for a lighter and more colorful Christmas menu.
Index
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Main ingredients
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 0 min
- 1 fennel bulb
- 1 dessert orange
- 120 g smoked salmon
- 1 tablespoon capers
- 1/4 pomegranate
- 1 teaspoon white wine vinegar
- Extra virgin olive oil
- Salt
- Pepper
Remember: At the end of the article, you will find the complete recipe card with detailed preparation times.
How to prepare the fennel, orange, and smoked salmon salad
Prepare the fennel in advance
The first thing is to take care of the fennel. Cut off the tips but don’t throw them away; we will use them later to add freshness and aroma. Cut the bulb in half, remove the harder central part, and eliminate any dark or dry areas. Prepare a bowl with water and lemon juice, as this trick prevents the fennel from oxidizing. With a mandoline, slice it very thinly to obtain a crunchy and light texture.
Peel the orange raw and use its juice
Peel the orange “a vivo” (removing the peel and pith), removing all the white part to avoid bitterness. Cut the segments and separate them carefully. Do not waste the juice that remains on the peel and in the heart of the fruit, as we will use it to prepare the vinaigrette.
Make a vinaigrette with orange juice
In a bowl, mix the orange juice with salt, pepper, a teaspoon of white wine vinegar, and plenty of extra virgin olive oil. Emulsify well until you get a bright and slightly thick dressing. The natural sweetness of the citrus will be balanced later with the smoked salmon and the capers, creating an exquisite contrast.
Add the pomegranate and assemble the salad
Use some pomegranate seeds, enough to add color and a fresh touch. Drain the fennel well, place it in a large bowl, and add the orange, pomegranate, and part of the vinaigrette. Mix gently so that the fennel absorbs the dressing.
Incorporate the salmon and the final touches
Add the smoked salmon, shredded by hand, and the capers, which provide a very pleasant pickled touch. Finely chop some of the fennel fronds and add them on top to enhance its aroma. Finish with the rest of the vinaigrette and a little more oil if you wish.
Tips and tricks for a perfect result
Prevent the fennel from oxidizing
Submerging the fennel in water with lemon keeps its white color and crunchy texture, even if you prepare it in advance.
Balance between sweet and salty
The contrast between the orange and the salmon is the key to this salad. Adjust the amount of capers according to your taste to achieve a well-rounded mix.
Perfume with the fennel fronds
The fronds provide an aniseed aroma that combines wonderfully with the salmon and the fruit. Don’t waste them.
Frequently Asked Questions
Can I prepare the salad in advance?
You can have the fennel cut and in water with lemon several hours in advance, but it is better to assemble the salad just before serving to maintain the crunchy texture.
What type of smoked salmon is best for this recipe?
Thinly sliced smoked salmon integrates better with the fennel and orange. You can also use smoked salmon in cubes if you prefer a firmer texture.
Can the vinaigrette be made with another citrus?
Yes, although orange juice provides natural sweetness. You can mix it with a little lemon or mandarin if you are looking for a more acidic touch.
Can I substitute the capers?
If you don’t like them, you can use very finely chopped green olives. They provide a similar salty touch.
Is it a suitable recipe for Christmas?
Yes, its colors and freshness make it perfect for balancing heavier festive menus.
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Enjoy your fennel, orange, and smoked salmon salad!
This recipe combines freshness, color, and a perfect balance between sweet and salty, ideal for giving a light breather to your Christmas meals. If you make it, tell me in the comments how it turned out.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. I would love to see your photos and versions.
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The card
Fennel, orange, and smoked salmon salad
Ingredients
- 1 fennel
- 1 dessert orange
- 120 g smoked salmon
- 1 cucharada capers
- 1/4 pomegranate
- 1 cucharadita white wine vinegar
- extra virgin olive oil
- salt
- pepper
Instructions
- Trim the fennel fronds and set them aside. Cut the bulb in half, remove the hard core, and discard any dry parts.
- Prepare a bowl with water and lemon to prevent oxidation. Slice the fennel very thinly using a mandoline and place it in the water.
- Peel the orange, removing all the white pith, and separate the segments. Save the juice squeezed from the leftovers for the vinaigrette.
- Prepare the dressing by mixing the orange juice with salt, pepper, white wine vinegar, and extra virgin olive oil. Emulsify well.
- Drain the fennel and place it in a bowl. Add the orange segments and some pomegranate seeds. Toss with part of the dressing.
- Incorporate the flaked smoked salmon and the capers. Add the chopped fennel fronds.
- Pour the rest of the dressing over the top and serve immediately.
Video
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Versatility in every shot. This zoom lens is compact and lightweight, ideal for switching between wide shots of the kitchen and close-ups of ingredients. Its built-in optical image stabilization helps make handheld shots much smoother.
Cinematic stability. A professional gimbal that eliminates any image shake. It includes an integrated LED fill light and an ergonomic design that allows you to record creative angles with total smoothness.
Impeccable audio and ultra-compact design. The successor to the popular M1. These microphones are incredibly small and powerful, offering advanced noise cancellation that captures your voice with crystal clarity, eliminating ambient kitchen noise.
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