The Florida Orange Juice adds flavor and goodness to the vinaigrette, tenderizing the fennel and complementing the roasted salmon perfectly. A quick and easy meal!
Recipe by @Dom__Cooks
Ingredients
The Florida Orange Juice adds flavor and goodness to the vinaigrette, tenderizing the fennel and complementing the roasted salmon perfectly. A quick and easy meal!
Recipe by @Dom__Cooks
For the Florida Orange Juice vinaigrette (makes 2 cups of vinaigrette):
– 1 cup (250 ml) Florida Orange Juice
– Zest of one Florida Orange
– ½ cup (125 ml) extra-virgin olive oil
– 3 tablespoons (45 ml) lemon juice
– Zest of one lemon
– 2 tablespoons (30 ml) honey or maple syrup
– 1 teaspoon (5 ml) black pepper
– ½ teaspoon (3 ml) kosher salt
For the salmon and salad:
– 500 g skinless fresh salmon fillet, cut into large cubes
– 1 tablespoon (15 ml) harissa or smoked paprika
– 1 tablespoon (15 ml) honey
– 2 tablespoons (30 ml) olive oil
– 1 tablespoon (15 ml) kosher salt
– 3 small fennels, thinly sliced with a mandolin
– 150 g Parmesan cheese, grated into shavings
– ½ cup (125 ml) roasted walnuts
For the gremolata :
– Zest of one Florida Orange
– 4 tablespoons (60 ml) chopped flat-leaf parsley
– Pinch of flaked salt
Instruction
For the Florida Orange Juice vinaigrette:
- Add all dressing ingredients to a large Mason jar or bowl. Mix well and set aside.
For the salmon, salad and gremolata:
- Cut the fennels in half lengthwise and use a mandolin to cut them into fairly thin pieces. Transfer to a bowl and add about ¼ cup (65 ml) vinaigrette. Set aside and prepare the remaining steps.
- Add salmon pieces to a bowl with harissa, honey, olive oil and salt. Place on a foil-lined baking sheet and broil for 5 minutes, until top is crisp and well roasted. Set aside.
- Prepare gremolata by adding all ingredients to a bowl.
- Add the Parmesan shavings and walnuts to the fennel. Mix well and serve immediately with the warm salmon pieces.
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