Succulent Salmon & Orange Salad
I don’t know about you but I’m a freak for a colorful plate so today’s lunch is gonna knock it out of the park with blood oranges, Valencia oranges, pomegranate, fennel, and a beautiful cut of salmon.
The secret Spanish ingredient for this 5-minute spectacular salmon dinner makes this dish so yummy you won’t believe it. The color-packed orange and fennel salad uses this very special, very Spanish and very secret dressing ingredient: Chinchon, an anise flavored liquor from Spain.
Ingredients
Instructions
Prepare the salmon steaks by rubbing them with the fennel rub mixture, ensuring that both sides are coated evenly.
Preheat a plancha or griddle over medium-high heat.
In a small bowl, whisk together olive oil, hereth sherry vinegar, chinchon liqueur, blood orange juice, salt, and minced shallot to make the dressing for the salad. Set aside.
Slice the oranges and fennel bulb thinly.
Arrange the sliced oranges, fennel, and pomegranate seeds on a serving plate, creating a colorful and vibrant salad.
Place the salmon steaks on the preheated plancha or griddle and cook for about 2 minutes on each side, or until the salmon is cooked to your desired level of doneness.
Once the salmon is cooked, remove it from the heat and place it on top of the prepared salad.
Drizzle the dressing over the salad and salmon, ensuring that everything is evenly coated.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
