Lightly Smoked Salmon With Orange Rhubarb Salad Recipes

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FENNEL, SMOKED SALMON AND ORANGE SALAD



Fennel, Smoked Salmon and Orange Salad image

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

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

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

SMOKED SALMON SALAD WITH ORANGE VINAIGRETTE



Smoked Salmon Salad With Orange Vinaigrette image

Food & Wine. Serve this with rice or lentils for a light dinner. "The oily richness of smoked salmon is a classic match with the lemony-dry tartness of Champagne."

Provided by dicentra

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons fresh orange juice
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon finely chopped orange zest
salt & freshly ground black pepper
1/2 lb sliced smoked salmon, cut into thick strips (see Note, or 1/2 lb two 5 1/2 - to 6-ounce cans fish, drained and broken up)
1 small red onion, thinly sliced

Steps:

  • In a medium bowl, combine the orange juice, olive oil, lemon juice and orange zest and season with salt and pepper.
  • Add the salmon and red onion and toss to coat with the dressing.
  • Arrange the salad on a plate and serve.

Nutrition Facts : Calories 139.6, Fat 9.2, SaturatedFat 1.5, Cholesterol 13, Sodium 445.3, Carbohydrate 3.3, Fiber 0.3, Sugar 1.8, Protein 10.6

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