Before they arrive on March 8, Father's Day and Easter to raise the caloric amount of our meals, I decided to offer you some light and Detox recipes such as salmon salad with fennel oranges and radicchio. That you can make with both smoked salmon and fresh salmon, obviously knocked down. It is a very light but tasty salad, low in calories but rich in taste and nutrients. And if you want more ideas, you might find inspiration among my OF SALAD RECIPES, fresh and light.
Fresh salmon and smoked salmon
Salmon, especially the wild one properly knocked down and consumed raw, is very rich in unsaturated fats and in particular Omega 3, but they are thermoolable. For this it is good to cook it little or consume it raw. Smoked salmon, instead, it's very rich in salt: that's why I prefer the fresh one. If you don't find it already knocked down (many fishmongers now offer this kind of service), you can knock it down in the house by putting it in a freezer at least -18 degrees for 4 days.
I have a clear preference for fresh salmon, and in particular the wild one (for sustainability reasons): If you want, you can take a look at my RECIPES WITH SALMON where you will find first courses (from risotto radicchio and salmon at lasagna) but also creative seconds and even the homemade sushi (with the video recipe) And the salmon tataki.
Fennel, oranges and radicchio go perfectly with salmon, that in the mouth is fat and almost creamy. The freshness of fennel, the acidity of the oranges and the slight bitter aftertaste of radicchio make this salad really interesting. A vinaigrette with oil, orange juice and the green tops of the fennel completes the dish. you will see that, despite the lightness, you will be equally satisfied. Now, rest assured that the next recipe will be a nice sweet, so we recover the calories saved with this detox salmon salad fennel oranges and radicchio. Have a good day!
500 grams of fresh salmon or 250 grams of smoked salmon
2 navel type oranges
a late radicchio of Treviso pgI
Salt, to taste
the juice of half an orange
extra virgin olive oil, to taste
Wash the late radicchio well and dry it carefully. Clean fennel by eliminating the ends and filamentous parts. Set aside small green tops. Peel the oranges . Cut the fennel into thin slices, in small pieces the radicchio and in wedges the oranges.
If the salmon is fresh and downed, you have to defrost it in the refrigerator all night before you can consume it. Once defrosted, cut it into thin slices using a flexible knife. If you prefer, you can marinate fresh salmon in orange juice for 30 minutes. If you use smoked salmon instead, the slices are ready to use.
For the vinaigrette, beat the extra virgin olive oil with the orange juice and salt until you create a dense emulsion. Arrange vegetables on individual dishes, already seasoned with a drizzle of extra virgin olive oil, the salmon and the tops of the fennel that will give a fresh and balsamic scent. Spray the salad with orange vinaigrette and serve immediately. Bon appétit!