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.
Be still, my heart! So many luscious flavors to contemplate enjoying. That looks so good, and I haven’t even started breakfast yet!
LikeLike
Thank you Judi, glad you liked this “mix and match” dish. I gathered whatever I had in the fridge and it ended up as this very tasty combination, which I will definitely make again. Sometimes having no plan when cooking is not a bad thing!
Enjoy your breakfast! 🙂
LikeLiked by 1 person
I’m never afraid to “mix and match”. Even if not a raging success, new ideas can be born. This is definitely a raging success! The mangoes here are not very flavorful compared to those that were everywhere when I lived in Florida as a kid. Those were so delicious – the juices would run down our arms – and we would get all sticky and need to run home to wash it off. Or find a neighbor’s garden hose. Sharing a water facility was not considered trespassing in those days. I would worry about lethal force today.
Hurricane Irma just denuded my son’s 70-year old avocado tree of multiple hundreds of avocados. I could just cry from his pictures of wheelbarrows full of rotting deliciousness.
LikeLike
It’s not always possible to improvise when you have to cook for others, but whenever I can, I definitely enjoy it.
No doubt those mangoes you’ve had back then were way better than anything we can get now. I think that on the whole fruits and vegetables deteriorated in taste over the years. I do try my best to buy at farm stands, but obviously not all is available there.
Such a shame about your son’s avocado tree. I do hope this horrible hurricane season will be over soon!
LikeLiked by 1 person
The salad sounds delicious. I’ve had fennel on my mind lately too.
LikeLiked by 1 person
Thank you Greg, I’m glad you liked the salad. Fennel is at its best now, so I buy it often. It’s so fresh and tasty. 🙂
LikeLiked by 1 person
The local small town grocery store has kept fennel in stock all summer long. The produce manager says I am one of only two or three customers who ever purchase it.
LikeLiked by 1 person
I’ve found out that anise flavor is like cilantro – love or hate situation. 🙂
LikeLiked by 1 person
I am not a fan of strong licorice but I love the milder flavors of fennel, basil and tarragon.
LikeLiked by 1 person
That’s better than most! 😀
LikeLiked by 1 person
A great combination of flavors in a salad. Everything looks beautiful!
LikeLiked by 1 person
Thank you Marzi, I’m glad you liked the recipe. All the ingredients worked so well together. I will definitely make this again. 🙂
LikeLiked by 1 person
I’ll try too 😊Thank you!
LikeLiked by 1 person
Oh my Ronit, what a lovely, refreshing and delicious salad and it sounds just perfect with the salmon. It all looks wonderful!! It is sometimes hard to find pomelo here in NYC but if I can’t find a grapefruit would do nicely do you think?
LikeLiked by 1 person
Thank you Suzanne, I’m glad you liked the recipes. This combination was indeed very tasty.
Grapefruit is a bit different in texture, as pomelo has firmer flesh, but flavor wise it will work very well here. Hope you’ll enjoy it. 🙂
LikeLiked by 1 person
Sounds delicious! Thanks for the recipe I’ll have to try it soon! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!
LikeLiked by 1 person
Thank you for commenting. Good luck with your blog. 🙂
LikeLiked by 1 person
Of course! And thanks so much!
LikeLike
I knew immediately I would like this after looking at the salmon – perfect salad to show off a nice piece of fish. I don’t use pomelo but will be looking for it when I shop. I always wanted to cut a mango like that too but always do it the hard way 🙂
LikeLiked by 1 person
Thank you Judi! The salmon really shined with this salad, both in color and flavor.
Pomelo is such a wonderful fruit, I’m sure you’ll enjoy it once you’ll try it.
As for the mango, it really is so much easier to cut it this way. Give it a try and see! 🙂
LikeLike
I often mix fennel with fish and it always works but next time I’m gonna try adding grapefruit (can’t find pomelo here) and mango as you suggest here! Looks inviting!
LikeLiked by 1 person
Thank you Zsuzsa, I’m glad you liked my version. I hope you’ll enjoy it too. I’ll be happy to hear your comments. 🙂
LikeLike
Absolutely delicious, Ronit. Looks so fresh and full of flavour. I adore salmon and fennel is a definite favourite so will have to try this.
LikeLiked by 1 person
Thank you Tracey, I’m glad you liked the recipe. Salmon and fennel do work so well together. Hope you too will enjoy this tasty combination. 🙂
LikeLiked by 1 person
I will have to try that! I love salmon as long is it is not cooked too long.
LikeLiked by 1 person
Thank you Kendal, you are so right. Salmon – or any other fish – are at their best when cooked briefly. I hope you’ll enjoy this tasty dish. 🙂
LikeLiked by 1 person
Welcome! I am sure I will!
LikeLiked by 1 person
Looks great……..love to taste it 🙂
LikeLiked by 1 person
Thank you Priyabrataa, I’m glad you liked the dish. 🙂
LikeLiked by 1 person
Wow! I want it now!! Now I’m drinking Posip, and it must goes well the Croatian white wine!!
LikeLike
Thank you! Never tried Posip wine, but after googling it I understand it is quite fruity, so it can indeed work well with this dish. 🙂
LikeLiked by 1 person
I will try it when pomelo is available, February – March, even without posip!
LikeLike
Looks amazing as always, the salad is a must try for sure. ☺
LikeLiked by 1 person
Thank you Myra, for such a nice compliment. 🙂 I was so pleased with how these two dishes ended up complementing each other. Definitely a keeper. 🙂
LikeLike
Hi, I have nominated you for the Liebster Award
https://mistimaan.wordpress.com/20…/…/09/the-liebster-award/
LikeLike
Sorry the link got wrong
LikeLiked by 1 person
Thank you Priyabrataa for the nomination. I’m sorry that for lack of time I can’t participate in the award scene. 🙂
LikeLiked by 1 person
The salmon looks perfect ! loved it!!
LikeLiked by 1 person
Thank you Nisha, I’m glad you liked the dish. 🙂
LikeLiked by 1 person
Such a refreshing salad is a perfect pair for salmon which is light itself 😀
LikeLiked by 1 person
Thank you Krešo, I’m glad you liked this tasty combination. It worked so well both in flavor and color. 🙂
LikeLiked by 1 person
Great recipe, I used it. It’s so amazing.
LikeLiked by 1 person
Thank you for the update. I’m very glad to know you enjoyed the recipe. I liked your interesting article about pomelo. 🙂
LikeLike
Two of my favourites, fennel and salmon! A fabulous combo and looks so refreshing….I would love a taste! I don’t believe I’ve ever had a pomelo, will make sure to pick one up this weekend! Just wonderful Ronit!
LikeLiked by 1 person
Thank you Marisa, glad you like this tasty combination as much as I do.
I hope you’ll be able to find pomelo and enjoy this wonderful fruit. It’s in season now and I can’t have enough of it. It’s so tasty and can be used in so many ways. You’re in for a treat! 🙂
LikeLiked by 1 person
Fantastic combination! Fennel and citrus fruit go so well together and the salmon sounds like a flavor-explosion in the making~ Can’t wait ’til fresh pomelos are hitting the market in about a month’s time 🙂
LikeLiked by 1 person
Thank you Diana! These two dishes worked so well together, both in flavor and color. Hope you’ll enjoy them too! 🙂
LikeLike
so yummy…
LikeLiked by 1 person
Thank you! 🙂
LikeLiked by 1 person
This looks and sounds so flavorful! This dish is just gorgeous!
LikeLiked by 1 person
Thank you Lyn, I’m glad you liked the recipe. It turned out a very tasty combination. 🙂
LikeLiked by 1 person
Reblogged this on redcrosse10999 and commented:
I am newly following this Blog on WordPress. It is called TASTY EATS; Tasty Recipes from Chef Ronit Penso’s Kitchen.” I think I should give the credit for the really, quite actually unordinary presentation of ordinary ingredients; but for a real chef, I suppose it is not too difficult to pull together. So, nevertheless, serving as inspiration to the needy. I really can’t get enough of the recipes I find on the pages encounters. So I suppose I shouldn’t reprint so much though; the site belongs where it is found on WordPress.
LikeLike
This looks so delicious Chef! I’m always looking for good recipes with salmon and I haven’t found a love of mine yet…I will try this for sure♥️
LikeLiked by 1 person
Thank you, I’m glad you liked the dish. It turned out so tasty and I make it often. I hope you’ll enjoy it too. I’ll be happy to hear your comments. 🙂
LikeLike