Smoked Salmon Platter With Fennel Salad Recipes

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SMOKED SALMON PLATTER WITH FENNEL SALAD



Smoked Salmon Platter with Fennel Salad image

Fennel salad tops the smoke salmon, creating a refreshing bite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 fennel bulbs, trimmed, plus 1 tablespoon chopped fronds, remaining fronds reserved for platter
4 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon coarse salt
3/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 side of smoked salmon (about 1 1/2 pounds), sliced
1 package (8 ounces) cream cheese, softened
Capers and cornichons, for serving
Pumpernickel bread, thinly sliced and cut into triangles, for serving

Steps:

  • Using a mandoline or handheld slicer, shave fennel less than 1/8 inch thick. Toss with lemon juice, salt, pepper, and oil in a medium bowl. Mix in chopped fennel fronds.
  • Line a serving platter with reserved fennel fronds. Top with salmon, and serve with cream cheese, capers, cornichons, bread, and fennel salad.

FENNEL AND SMOKED SALMON SALAD



Fennel and Smoked Salmon Salad image

This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 10m

Number Of Ingredients 5

1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
1/2 teaspoon finely grated lemon zest, plus 4 teaspoons lemon juice
Coarse salt and ground pepper
4 ounces thinly sliced smoked salmon
1 tablespoon extra-virgin olive oil

Steps:

  • In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.

Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 2 g, Protein 12 g

HOT-SMOKED SALMON WITH SALTED YOGURT AND FENNEL



Hot-Smoked Salmon with Salted Yogurt and Fennel image

Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Yogurt     Capers     Fennel     No-Cook     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

1 cup plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice, divided
Kosher salt
3 Tbsp. whole grain mustard
2 Tbsp. coarsely chopped capers
3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 large fennel bulb
2 lb. hot-smoked salmon
Freshly ground black pepper

Steps:

  • Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
  • Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
  • Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
  • Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

FENNEL-SMOKED SALMON



Fennel-Smoked Salmon image

Definitely give this a try if you have problems with salmon sticking to your grill grates. Since the fish never touches the grill here, it's easy on, easy off. Just this feature alone makes the technique worthwhile.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h35m

Yield 2

Number Of Ingredients 10

2 cups wood chips
1 bulb fennel, trimmed and very thinly sliced
2 (7 ounce) salmon fillets
salt and ground black pepper to taste
1 cup quartered cherry tomatoes
3 tablespoons olive oil
1 lemon, juiced
2 tablespoons fennel fronds and threads
1 pinch white sugar
salt and ground black pepper to taste

Steps:

  • Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
  • Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
  • Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
  • Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 14 g, Cholesterol 97.3 mg, Fat 33.5 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 5.8 g, Sodium 306.1 mg, Sugar 1 g

SALMON, FENNEL & ORANGE SALAD



Salmon, fennel & orange salad image

A great buffet salad to dig in to. Try and make sure your salmon is from a sustainable source

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper

Time 15m

Number Of Ingredients 8

4 salmon
100g bag watercress
410g can chickpea , rinsed and drained
1 fennel bulb, thinly sliced
½ red onion , thinly sliced
2 oranges
100ml natural yogurt
2 tbsp chopped dill

Steps:

  • Put the salmon in a microwave-proof dish, cover with cling film, then cook on High for 3½-4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.
  • Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter. Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both. Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.
  • Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.

Nutrition Facts : Calories 369 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.59 milligram of sodium

HOT SMOKED SALMON WITH FENNEL SALAD & LEMON MAYO



Hot smoked salmon with fennel salad & lemon mayo image

Flake ready-prepared fish over peppery watercress, cooling cucumber and crunchy fennel for a healthy, no-cook lunch

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 9

juice ½ lemon
6tbsp light mayonnaise
small bunch dill, chopped
1 fennel bulb, halved and thinly sliced
½ cucumber, peeled lengthways into ribbons
2tbsp white wine vinegar
1tbsp olive oil
40g bag watercress leaves
200g pack peppered hot smoked salmon fillet

Steps:

  • Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
  • Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.

Nutrition Facts : Calories 534 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium

FENNEL, SMOKED SALMON AND ORANGE SALAD



Fennel, Smoked Salmon and Orange Salad image

A lovely, light, summery salad. The citrus, the lightly licorice-flavoured fennel, and the smoked salmon are an amazing combination! My daughter practically inhales this!

Provided by J. Ko

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup extra virgin olive oil
2 tablespoons orange juice, freshly squeezed if possible (prepared orange juice is fine, though)
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1 fennel bulb, cut in half and sliced paper-thin (stems, feathery leaves and any discoloured outer parts discarded)
4 oranges, peeled, cut crosswise into slices
4 ounces smoked salmon, cut into slivers
4 green onions, cut into slivers
1/2 cup parmesan cheese, shaved

Steps:

  • In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside.
  • Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside.
  • Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.

Nutrition Facts : Calories 336.2, Fat 23.2, SaturatedFat 5, Cholesterol 17.9, Sodium 750.7, Carbohydrate 22.1, Fiber 5.4, Sugar 13.3, Protein 12.6

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