I absolutely love salmon and am always looking for different ways to eat it. The sweetness of the honey and the tanginess of orange don't cover the ta...
A classic appetizer of smoked fish with vegetables and winter fruits is ideal to start a hearty Christmas lunch.
Rich in aromas and flavors: the smoked fish, the light hint of anise from the fennel, the acidity of the orange and the bitterness of its peel, the honey gives the sweet note that is needed and the grains of pomegranate are unparalleled in decorating a Christmas dish.
If you enjoyed this salmon recipe and are enticed to prepare other delicious seafood dishes, be sure to check out Mamablip's seafood recipes.
Try cod au gratin with chickpea puree - cod is a wonderful fish for any season, you'll love its versatility and health benefits.
for 4 servings
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.
tania Friday 12th of February 2021
This salmon dish is amazing!
I absolutely love salmon and am always looking for different ways to eat it. The sweetness of the honey and the tanginess of orange don't cover the taste of salmon. It is now one of my favorites!!