Blood Orange, Fennel and Arugula Salad with Salmon
Just going to leave this right here and let you drool. Amazing flavors, texture and vibrancy.
Serves 4
Ingredients:
Salmon:
1 lb salmon
2 Tbsp avocado or olive oil
Juice of 1 lemon
1 1/2 tsp crushed fennel seeds
1 tsp kosher salt
1/4 black pepper
Salad:
6 cups arugula
2 blood oranges, skin removed and sliced into segments
1 jar pitted green olives, drained and diced
1 bulb fennel, razor thin slices of white part only (fronds will be used later in dressing)
1/2 cup chopped pistachios
Thinly grated Parmesan
Dressing:
1/4 cup olive oil
Juice and zest of 1 lemon
1/2 tsp kosher salt
1/4 tsp black pepper
2 tsp honey
1 tsp dijon mustard
2 tsp fennel fronds
Directions:
Preheat oven to 400 degrees.
Cut salmon into four individual filets. Place on a baking sheet, covered with foil. Drizzle olive oil lightly over each filet (about 1-2 tsp on each). Drizzle lemon juice lightly over each filet (about 1 tsp on each). In a small bowl, combine kosher salt, pepper and ground fennel seeds. Sprinkle evenly over each filet. Bake for 25 minutes or until internal temperature reaches 125 degrees.
While salmon is cooking, dry roast the pistachios in a small skillet over medium high heat. Cook for 5-6 minutes or until fragrant. Stir often so nuts don’t burn. Let cool 5 minutes.
Combine all salad ingredients except Parmesan in a large bowl. Set aside.
Make dressing, combining all ingredients in a small bowl. Whisk well. Drizzle dressing over salad and lightly toss to combine.
Plate salad on each plate. Top with cooked salmon and garnish with grated Parmesan cheese.