Salmon Fillet on Radicchio Salad with Fennel

Ingredients

• 1 bulb fennel
• 2 untreated oranges
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• a pinch sugar
• ½ tsp lemon zest
• ½ tsp orange zest
• 4 tbsp olive oil
• 1 radicchio
• 4 salmon fillets (pre‑cooked, skin on, about 150 g each)
• 1 tbsp Vegetable oil

Instructions

1. 1.

   Peel and wash the fennel, remove the tough core, and slice it into very thin strips. Chop a small amount of fennel fronds and set aside. Blanch the fennel strips in boiling salted water for 2 minutes. Drain, shock in cold water, and let drain.

2. 2.

   Carefully peel the oranges with a sharp knife, removing the white pith. Cut the fruit segments from the separating membranes and catch the juice that drips out.

3. 3.

   Squeeze the juice from the remaining orange parts. Mix this with lemon juice, salt, pepper, sugar, fennel fronds, lemon zest, orange zest, and olive oil. Separate the radicchio leaves from the core and discard the white ribs. Wash the leaves, dry them, tear into bite‑sized pieces, and arrange on plates. Distribute the fennel strips and orange segments over the salad.

4. 4.

   Wash and pat dry the salmon fillets. Heat oil in a pan and sear the fillets skin side down over low heat for 2–3 minutes until golden brown. Remove from heat, flip the fillets, and finish them in the residual heat until translucent. Drain on paper towels and season with salt and pepper.

5. 5.

   For serving, drizzle the dressing over the salad, place the salmon fillets on top, and sprinkle with fennel fronds.