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Salmon Salad with Fennel and Orange

September 5, 2015 By Angie 11 Comments

 

Mix the Salmon Salad,and Enjoy

When we were holidaying in Tuscany last month, I came across an unusual threesome, heading up the primo – or first course – list of a menu. The star ingredients were similar to the Pink Grapefruit and Leek Salad which I love to serve with fish… but different enough to spark my curiosity: Smoked Salmon with Orange and Fennel. We’re not big fans of smoked salmon, and we weren’t wanting two courses – so we didn’t try it. But the combination remained in my mind, enticingly.

Salmon, Fennel and Orange Ingredients

We eat fresh salmon twice a week. Usually on Wednesday, when Daniele, the fishmonger, comes to our village. And then again on Tuesday morning, for breakfast. (I like routine: it’s a time-saver.) So I thought to remix the Tuscan dish with fresh salmon fillets instead of the smoked, and to make it big for a main meal instead of an appetizer. It turned out to be wonderful. Really lovely.

Zest the Orange

 

The citrus, tart and sweet, complements the surprising delicacy of the fennel. I removed the rind of half of an orange (I was keen to see if the serated blade on our new Victorinox Vegetable Peeler (affiliate link) was fine enough to remove the rind without the pith. It was. ?) I divided the rind in half: one half I zested on its own, and the other half I zested with parsley.

 

Finely Chop the Herbs and Zest

Slice the Orange, Catching the Juice

I prepared the orange over a dish so as not to lose the juice, and used the fine blade on the Kenwood to slice the fennel bulb as thinly as possible. Then I layered it all together: Fennel, orange, zest. Fennel, orange, zest. With a generous lugs of extravirgin all over and between.

Layer the Fennel, Orange and Zest

Coat the Salmon with Orange Zest

I coated both sides of the salmon fillets with orange zest, so that the oils and flavours would mingle in the pan with the fat of the fish.

And then, while still warm, I flaked the cooked salmon over the fennel mix, taking out the bones and discarding the skin. Mixed it all together. And served, with more oil. Obviously.

Crumble the Salmon over the Fennel

We really talked about this as we were eating. The meal was the conversation. Does it need something? No. It is just right. Anything else would be overpowering, would be too much, would tip the balance.

Mix the Salmon Salad, and Serve

It is delicate, delightful, and light. It would be gorgeous as a first course, to awaken the palate. As a main, it is fascinating. It holds you. It wants you to experience it, mindfully. It leaves you feeling nourished. And the colours are gorgeous on the plate.

Do try this, and let me know. We like subtle flavours, but you might need more.I’d be curious to know what you think, and how you work with it.

Honour to the fish!

This recipe has been shared on The AIP Recipe Roundtable.


Best wishes, looking forward to your comments, and thanks for sharing on your Social.

Best Wishes, Good Health and Happiness.

[amazon template=iframe image&asin=B00F9H28I6]

5.0 from 1 reviews
Salmon Salad with Fennel and Orange
 
Save Print
Prep time
30 mins
Cook time
15 mins
Total time
45 mins
 
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.
Paleomantic: Paleomantic
Recipe type: Mains
Serves: 2
Ingredients
  • 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)
Instructions
  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!
3.5.3208

 

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Related

Filed Under: Autoimmune Protocol, Mains, Spring / Summer, Whole 30 Tagged With: fish, Italy, paleo, paleo diet, paleomantic, salmon

Previous Post: « A Paleo Holiday, or a Holiday from Paleo? Striking the Balance
Next Post: What’s Wrong with Grains and Legumes? »

Reader Interactions

Comments

  1. Kat

    September 5, 2015 at 7:11 pm

    Hey Paleomantic!!!!! That is so inspiring and the photo’s are really beautiful! My favourites are orange and fennel together so am gonna go try this with Salmon! Thank you so much for posting and I look forward to reading your next blog!

    Reply
    • Angie

      September 6, 2015 at 11:53 am

      Thanks, Kat. Hope you do try it – you’ll love it! Let me know! A

      Reply
  2. Valerie

    September 14, 2016 at 3:20 pm

    I just love orange and fennel paired together. This salad looks so good!

    Reply
    • Angie

      September 15, 2016 at 7:20 am

      Thanks, Valerie – oh, yes, it’s a special combination! And with the salmon it’s really delightful. Hope you try it, and hope you like it! A

      Reply
  3. PG

    January 26, 2019 at 1:47 am

    I actually made just this, with the small additions of arugula and the smallest bits of red onion.

    Reply
    • Angie

      January 27, 2019 at 11:19 am

      Hi PG, Oh, those additions sound wonderful! I can imagine that the peppery touch of arugula and the potency of the red onion are are like ‘flavour bombs’, and that their textures contrast with that of the salmon. Thanks for this – I can’t wait to try it! Angie

      Reply

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Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

Need help reaching your health and wellness objectives? Call Me for Coaching!

Angelina Brazzale is a certified Primal Health Coach. She cna help you reach your goals of health and vitality through evolutionary diet and lifestyle practices.

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Recipe! Make ahead meals. Take away meals. "I'm ha Recipe! Make ahead meals. Take away meals. "I'm having trouble with food preparation." "I leave home at 4.30am. What can I have for breakfast, instead of a brioche?". These two questions, yesterday.

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Makes 6
🥄 5 eggs | 3 rashers bacon | 1/4 cauliflower | 1 cup fresh parsely, chives, thyme

1. Preheat oven to 180°C/ 360°F. Grease 6 large silicon muffin moulds & place them on a baking tray.
2. Lightly beat the eggs with a pinch of salt. Cut the bacon into 1cm cubes. Finely chop the cauliflower so that you have 1 cup of 'rice'. Mince the fresh herbs.
3. Place the bacon & cauliflower into a frypan. Sautè over a medium heat until fat is released & cauliflower has softened, about 5 mins. Take off  heat & allow to cool slightly. Add minced herbs, stir to combine. Spoon into muffin moulds.
4. Pour over the beaten egg, stopping a little before reaching the top.
5. Bake 40 minutes or until puffed up & golden. Remove from oven. They'll shrink a little as they cool.

Store in an airtight container in the fridge & consume within a couple of days.

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This was lunch today: Low carb, quality protein an This was lunch today: Low carb, quality protein and hidden healthy fats. I made a marinade of olive oil, lemon juice, salt, fresh ginger, fresh rosemary and chives and soaked the steak in it for about half an hour.

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PALEOMANTIC

Hi there, I'm Angie. I help women heal from Pain, Stress, Excess Weight, Burnout, Autoimmune & Allergies... Naturally & Forever.
Read my story here

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