Salmon Bowl with Clementines and Radicchio

Ingredients

• 500 g smoked salmon (fillet)
• 1 Organic Lime
• 10 g ginger
• 4 tbsp olive oil
• 1 tsp mustard seeds
• Salt
• Pepper
• Cayenne pepper
• 3 clementines
• 1 bulb fennel
• 2 radicchio heads
• 80 g arugula
• 2 Spring Onions

Instructions

1. 1.

   Cut the salmon fillet into 1.5 cm cubes. Rinse the lime hot, dry it, grate the zest and rub off the peel. Peel the ginger and finely grate it. In a bowl whisk together olive oil, grated ginger, lime zest, mustard seeds, salt, pepper, and a pinch of cayenne pepper. Add the salmon pieces and let them marinate in the refrigerator for 1 hour.

2. 2.

   Meanwhile, peel the clementines and segment them. Trim the fennel bulb, remove the fronds and set aside; wash the fennel core and slice it thinly. Cut the radicchio into strips after washing. Wash and dry the arugula. Trim the spring onions, rinse them and cut into rings.

3. 3.

   Combine the salmon pieces with clementines, radicchio, arugula, and sliced fennel in a bowl. Wash the fennel fronds, remove them from the bulb and scatter over the salad ingredients. Toss everything well, drizzle the remaining marinade over the salad, and serve. Quarter a lime and offer it on the side for extra citrus splash if desired.