in Germany

Salmon carpaccio with orange and fennel salad

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Ingredients for 4 servings:

  • 1 bulb(s) of fennel
  • 2 oranges
  • 300 g salmon, wild salmon, thinly sliced
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar, white
  • 3 tbsp olive oil
  • Salt
  • pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim and wash the fennel bulb and remove the stem. Thinly slice the fennel. Fillet the oranges. Arrange the salmon on 4 large plates. Mix a vinaigrette of salt, pepper, a little lemon juice, white balsamic vinegar, and olive oil. Spread 2 tablespoons of this over the salmon, toss the rest with the fennel, and let it marinate briefly. Fold in the orange segments. Place 2 tablespoons of the lettuce in the center of each plate and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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