This salad is in eager preparation for spring. It's not yet spring, nor even remotely spring weather but this is such a divine and simple salad I had to share it with you. In this salad, the fennel is sliced super thinly and dressed with an easy orange, olive oil ginger and garlic dressing. On top of this is your favourite raw or cured fish and then pomegranates. It couldn't be simpler but yet it can be put together in less than 15 minutes.
I don't know if sharing a salad with you is a hard sell in winter. However Australian winters are like summer in some parts of the world so perhaps that might work in my favour. Just promise me that if you love raw fish that you will give this a go. Also shaving fennel thinly is really the best way to eat it. I find so many places cut fennel thickly and that doesn't do a lot for me.
Dear Reader, I cannot wait for winter to be over. I love the warmth and the ease of summer. Sliding into a dress is so much easier than piling on layers and now that we've got air conditioning we can make it a bit more moderate than extreme.
I tend to be a bit heavy handed with the heating. Like a friend once walked into my hotel room and screwed up his face, "It's like a sauna in here!" he said.
"It's not a sauna! It's more like a warm summer's day," I answered, "...in Queensland," I had to admit.
Anyway if you want something fresh and raw but not punishing, I hope you'll make this salad. I've made it so many times ever since I first had this-much of it has been because of demand and I believe that it will bring on warmer weather. I'm weird like that ;)
So tell me Dear Reader, do you like raw fish? How about raw food? And how do you tend to set your thermostat? Arctic or sauna?
Salmon, Fennel and Orange Salad
An Original Recipe by Lorraine Elliott
Serves 2 or more as part of a lunch spread
Preparation time: 15 minutes
Cooking time: 0 minutes
- 100g/3.5ozs raw salmon or smoked (sashimi tuna works perfectly in this too)
- 1 small fennel bulb, trimmed
- 1/2 cup orange juice
- 1/4 cup extra virgin olive oil
- 1/2 garlic clove, finely grated
- 1 teaspoon freshly grated ginger
- Salt to taste
- 1/4 teaspoon black pepper
- 1/4 cup pomegranate arils
- 2 tablespoons finely sliced red onion
- Microherbs to garnish
Step 1 - Cut out the heart of the fennel and then finely slice the fennel bulb using setting 1 on a mandolin. You want it sliced very thinly. In a bowl mix the juice, oil, garlic, ginger, salt and black pepper. Pour over the fennel and toss. Drain the dressing and place on a serving plate.
Step 2 - Slice salmon into smaller pieces and arrange on top of the fennel. Sprinkle pomegranate and red onion on top and then the microherbs.