Fennel, Pomelo and Mango Salad with Pan Roasted Honey-Mustard Salmon

This quick and tasty dish combines two simple dishes, that can be served on their own, into one.While I usually pair fennel, which has a nice crunch and mild anise flavor, with oranges, this time I chose pomelo, a fruit that looks like a giant grapefruit, instead. The pomelo added a nice sweet-slightly bitter flavor, which worked perfectly with the fennel.
To round up the flavors, I’ve added some mango cubes, which added their bright yellow color, tropical flavor and softer texture. The salad was seasoned simply, with lemon juice, honey and olive oil, which enhanced the salad’s flavors.
The result is a fresh, tasty salad, that can be served on its own, or, as I have done here, as a bed for pan roasted salmon.
The quick cooking and addition of honey and mustard added a nice mild flavor to the fish, which also worked well with the salad, and the colors complemented both beautifully. Try it and enjoy.

Notes:
* If you can’t get pomelo, grapefruit can be used instead, though the texture will be different, as the pomelo flesh is firmer. It is also easier to peel the pomelo into segments, while with grapefruit you will need to use a knife to separate them from the skin.
* Though the salmon I’ve used was frozen, it had a nice flavor and texture, due to the fact it was wild caught and vacuum packed. Obviously, good quality fresh salmon can be used instead.

The salad:
Makes: 4
Prep time: 15 minutes
Ingredients:
1 medium fennel, sliced thin
½ mango, cut into small cubes
Clean flesh of ½ pink pomelo, in large chunks (keep the peels for making THESE sweets)
Juice of 1 medium lemon
¼ lemon, chopped with rind
1 tsp salt
¼ tsp 4 pepper mix
2 tsp honey
2 Tbs olive oil

1. Mix the fennel, mango and pomelo in a medium bowl. Add the lemon juice, salt, pepper and honey and mix gently. Add the olive oil and mix again. Taste and adjust seasoning, if needed.
2. Let sit at room temperature, for half an hour before serving.

The salmon:
Makes: 2
Prep time: 10 minutes
Cooking time: 7 minutes
Ingredients:
For the mustard-honey dressing:
2 tsp Dijon mustard
1 tsp honey
½ tsp salt
¼ tsp 4 pepper mix
2 tsp cider vinegar
2 tsp olive oil
For the fish:
½ Lbs (225 grams) salmon fillets, boneless, skin on, at room temperature
¼ tsp salt
2 tsp olive oil
2 tsp butter

1.Mix the ingredients for the dressing in a ramekin . Keep at room temperature.

2. Pat dry the fish with paper towels and sprinkle with salt.
3. In a medium pan, heat the oil and butter over medium-high heat. Add the salmon, skin side up, and fry for about 2-3 minutes.

4. Flip to the skin side and fry for about 2 minutes. Drain the oil from the pan, pour the dressing on top and place back on the stove.

5. Cook for about 2 minutes longer (depending on thickness of the fillets and preferred doneness). Serve immediately, with the salad.