Salmon Fennel Orange Salad Recipes

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SALMON, FENNEL & ORANGE SALAD

A great buffet salad to dig in to. Try and make sure your salmon is from a sustainable source

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper

Time 15m

Number Of Ingredients 8



Salmon, fennel & orange salad image

Steps:

  • Put the salmon in a microwave-proof dish, cover with cling film, then cook on High for 3½-4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.
  • Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter. Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both. Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.
  • Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.

Nutrition Facts : Calories 369 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.59 milligram of sodium

4 salmon
100g bag watercress
410g can chickpea , rinsed and drained
1 fennel bulb, thinly sliced
½ red onion , thinly sliced
2 oranges
100ml natural yogurt
2 tbsp chopped dill

SEARED SALMON WITH ORANGES AND FENNEL

Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 7



Seared Salmon with Oranges and Fennel image

Steps:

  • In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently.Set aside.
  • In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cookuntil browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired.

Nutrition Facts : Calories 336 g, Fat 15 g, Fiber 3 g, Protein 35 g

2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
1/4 cup pitted green olives, halved
2 tablespoons fresh lemon juice
2 teaspoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)

FENNEL, SMOKED SALMON AND ORANGE SALAD

A lovely, light, summery salad. The citrus, the lightly licorice-flavoured fennel, and the smoked salmon are an amazing combination! My daughter practically inhales this!

Provided by J. Ko

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Fennel, Smoked Salmon and Orange Salad image

Steps:

  • In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside.
  • Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside.
  • Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.

Nutrition Facts : Calories 336.2, Fat 23.2, SaturatedFat 5, Cholesterol 17.9, Sodium 750.7, Carbohydrate 22.1, Fiber 5.4, Sugar 13.3, Protein 12.6

1/3 cup extra virgin olive oil
2 tablespoons orange juice, freshly squeezed if possible (prepared orange juice is fine, though)
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1 fennel bulb, cut in half and sliced paper-thin (stems, feathery leaves and any discoloured outer parts discarded)
4 oranges, peeled, cut crosswise into slices
4 ounces smoked salmon, cut into slivers
4 green onions, cut into slivers
1/2 cup parmesan cheese, shaved

SALMON WITH FENNEL

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10



Salmon with Fennel image

Steps:

  • Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
  • Preheat the oven to 500 degrees F.
  • Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
  • Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
  • Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
  • Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
  • Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

SALMON ON FENNEL SALAD

This zesty salad complements salmon's richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Recipe by Food and Drink Magazine, Marilyn Bentz Crowley

Provided by Leslie

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14



Salmon on Fennel Salad image

Steps:

  • Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.
  • To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done.
  • Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.
  • To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside.
  • Cut rind off oranges; section.
  • Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandolin or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L).
  • Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.).
  • Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.

Nutrition Facts : Calories 506.4, Fat 30.7, SaturatedFat 5.6, Cholesterol 85, Sodium 331.2, Carbohydrate 20.6, Fiber 6.1, Sugar 10.1, Protein 39.1

1/2 lime
1/2 lemon
1/2 orange
4 (6 -7 ounce) skinless salmon fillets
1 tablespoon butter, melted
1 1/2 teaspoons granulated sugar
1 small garlic clove, minced
1/4 teaspoon salt
black peppercorns (3 grindings)
1/4 cup olive oil
2 oranges
1 large fresh fennel bulb
4 cups baby greens or 4 cups romaine lettuce
1/2 cup slivered almonds, toasted

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