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Melon and fennel salad with smoked salmon and chili, ginger and mint dressing

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Ingredients for 2 servings:

  • ½ small Charentais melon or cantaloupe melon
  • ½ small Galia melon
  • 1 small fennel bulb(s)
  • 120 g salmon (stremellach)
  • 2 tbsp lime juice
  • some agave syrup
  • salt and pepper
  • some ginger, peeled, grated
  • some chili pepper(s), pitted, very finely diced
  • 10 mint leaves, cut into strips
  • 4 tbsp olive oil (lemon olive oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and core the melons, and cut into thin slices. Trim, wash, and slice the fennel bulb. Cut the smoked salmon into bite-sized pieces. For the dressing, combine the lime and agave syrups with salt, pepper, ginger, and chili. Whisk in the oil, then add the mint. Arrange the melon, fennel, and salmon in portions, drizzle with a little dressing, and serve the rest separately with the salad. Suitable as a snack or appetizer, perhaps with a reduced amount.

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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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