Ingredients with Measurements:
- 1 lb. fresh salmon, skin removed
- 1 large orange, peeled and segmented
- 1 small fennel bulb, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 1 tbsp. honey
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup fresh parsley leaves, chopped
Special equipment needed:
- Sharp knife
- Cutting board
- Mandoline slicer (optional)
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. Begin by slicing the salmon into thin, bite-sized pieces and arranging them on a large platter.
2. Add the orange segments and sliced fennel to the platter, arranging them around the salmon.
3. In a small mixing bowl, whisk together the olive oil, lemon juice, honey, sea salt, and black pepper until well combined.
4. Drizzle the dressing over the salmon, oranges, and fennel, making sure to coat everything evenly.
5. Sprinkle the chopped parsley over the top of the dish.
6. Serve immediately and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 270
Fat per serving: 18g
Carbohydrates per serving: 10g
Protein per serving: 19g
Substitutions for ingredients:
- If you don't have fresh salmon, you can use smoked salmon instead.
- If you don't have fennel, you can use thinly sliced cucumber or radish instead.
- If you don't have fresh parsley, you can use fresh dill or cilantro instead.
Variations:
- Add some sliced avocado to the platter for extra creaminess.
- Top the dish with some toasted pine nuts or sliced almonds for added crunch.
- Use grapefruit segments instead of orange for a tangier flavor.
Tips and tricks:
- Make sure to use a sharp knife when slicing the salmon to ensure clean cuts.
- If you don't have a mandoline slicer, you can use a sharp knife to thinly slice the fennel.
- To make the dish ahead of time, prepare the salmon, oranges, and fennel, and store them separately in the fridge. Make the dressing and store it in a separate container. When ready to serve, assemble the dish and drizzle the dressing over the top.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Arrange the salmon, oranges, and fennel in a circular pattern on a large platter, and drizzle the dressing over the top. Sprinkle the chopped parsley over the dish for added color and flavor.
Garnishes:
Garnish with some extra orange segments and fennel fronds for added freshness.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve this dish with some crusty bread or a side salad for a complete meal.
Troubleshooting advice:
If the dressing is too tart, add a bit more honey to balance out the flavors.
Food safety advice:
Make sure to use fresh, high-quality salmon for this dish, and store leftovers in the fridge promptly.
Food history:
Salmon crudo is a popular Italian dish that has been enjoyed for centuries. It is typically made with raw salmon that is thinly sliced and served with a variety of flavorful toppings.
Flavor profiles:
This dish has a bright and refreshing flavor, with the sweetness of the oranges and honey balancing out the tanginess of the lemon juice and fennel.
Serving suggestions:
Serve this dish as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Citrusy, Refreshing, Tart, Savory, Herbaceous