Salmon Marinated in Orange Blossom Honey with Belgian endive, fennel and pomegranate

Open the pomegranate and remove the kernels, put half of them aside while the rest are crushed with the help of a potato masher and obtain the juice.

Squeeze half an orange and add its juice to the pomegranate juice, add a teaspoon of honey and the grated rind of the other half orange and mix everything together.

Place the sliced salmon in a bowl and cover it with the marinade. Let sit for 15 minutes.

Clean the endive and fennel, cut them into 2 parts and then slice them as finely as you can, set aside.

Remove the salmon from the marinade and arrange the slices on a large serving plate.

In a bowl, place about half of the marinade, add 4 tablespoons of olive oil, salt and pepper, preferably white or pink, and mix vigorously with a whisk to obtain a creamy mixture.

Take sliced fennel and endive and spread them evenly over the salmon, drizzle with the mixture you have just made and garnish the dish with the remaining pomegranate seeds, and serve.