Salmon Salad with Fennel and Orange
Prep time
Cook time
Total time
Tart and sweet, the orange marries beautifully with the surprising delicacy of the fennel. Rich oil from the fresh salmon fillets combine with orange zest. All mixed together with extravirgin olive oil. Wonderful.
Recipe type: Mains
Serves: 2
  • 2 fillets of fresh salmon
  • 1 fennel bulb
  • 2 oranges
  • small bunch of parsley
  • extra virgin olive oil
  • salt and pepper to taste (omit pepper for AIP)
  1. Using a good vegetable peeler, remove the rind (no pith) of half an orange.
  2. Add half of the zest to the parsley, chop very finely, and put aside.
  3. Chop the other half of the zest very finely, and put aside.
  4. Peel both oranges. Cut in half, and then slice, catching as much juice as possible.
  5. Using the thin slice blade on the food processor, or a sharp knife, slice the fennel as thinly as possible.
  6. In a bowl, layer the fennel, orange and the parsley zest, and swirl extra virgin olive oil over each layer. Put aside.
  7. Coat both sides of the salmon fillets with the remaining zest.
  8. Heat a pan, and fry the salmon, turning, until well cooked.
  9. Crumble the salmon over the fennel and orange, removing any bones and discarding the skin.
  10. Add more extra virgin, and salt and pepper to taste.
  11. Enjoy!
Recipe by Paleomantic at