Roasted Fennel, Pomelo, and Salmon Platter: A Delightful Fusion
Welcome back to our culinary adventure! Today, we’re exploring a dish that beautifully marries the flavors of the sea with the fresh zest of citrus: the Roasted Fennel, Pomelo, and Salmon Platter. This recipe not only presents a delightful palette of flavors but also offers a visually stunning presentation that’s sure to impress at any dining table. Let’s dive into the recipe details.
Ingredients
Roasted Fennel:
- 1 large fennel bulb (about 400g)
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/4 lemon
- Salt
Pomelo and Salmon:
- 2 large Corsican pomelos (or 1 if very large)
- 2 fresh salmon fillets
- A drizzle of olive oil
- Salt and pepper
- Fresh thyme
Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon strong mustard
Directions
- Prepare the Oven and Fennel:
- Preheat your oven to 180°C (traditional heat).
- Trim the base and top stalks off the fennel bulb, then slice it vertically into approximately 0.5 cm slices. Place these on a baking sheet.
- Season the Fennel:
- In a small bowl, mix olive oil, honey, and lemon juice. Brush this mixture over the fennel slices, then season with salt. Roast in the oven for 35-40 minutes, turning occasionally to ensure even roasting.
- Cook the Salmon:
- While the fennel is roasting, place salmon fillets in a separate baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 12-14 minutes, until the salmon is just cooked through.
- Prepare the Pomelo:
- During the last few minutes of baking, slice the pomelos into rounds, taking care to remove as much of the white pith as possible to reduce bitterness.
- Assemble the Platter:
- Once the fennel is tender and roasted, begin to assemble your platter. Start with a layer of roasted fennel, add pomelo slices, then gently place chunks of salmon on top. Drizzle with the prepared vinaigrette and garnish with fresh thyme. Season with additional salt and pepper to taste.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 70 minutes
- Calories: 350 kcal per serving
- Servings: 2
This Roasted Fennel, Pomelo, and Salmon Platter is not only a feast for the taste buds but also a nutritious choice that brings together the best of fresh produce and seafood. Perfect for a healthy dinner or a special occasion meal, it showcases how simple ingredients can be transformed into an exquisite dish. Enjoy crafting this elegant platter, and may it add a touch of gourmet flair to your table!
Roasted Fennel, Pomelo, and Salmon Platter
- Total Time: 70 minutes
- Yield: 2 1x
Description
Embark on a culinary journey with the Roasted Fennel, Pomelo, and Salmon Platter, a dish that marries the crisp, anise-like flavor of roasted fennel with the sweet, tart punch of pomelo and the rich, oily texture of salmon. Drizzled with a simple yet bold vinaigrette and garnished with fresh thyme, this platter is a testament to the power of combining fresh, quality ingredients in simple, thoughtful ways.
Ideal for a light dinner or a special occasion, this recipe not only pleases the palate but also decorates the table with its vibrant colors and elegant presentation. Whether you’re looking to impress guests or treat yourself to a nutritious meal, this dish promises satisfaction in every forkful.
Ingredients
Roasted Fennel
1 large fennel bulb (about 400g)
2 tablespoons olive oil
1 teaspoon honey
1/4 lemon
Salt
Pomelo and Salmon
2 large Corsican pomelos (or 1 if very large)
2 fresh salmon fillets
A drizzle of olive oil
Salt and pepper
Fresh thyme
Vinaigrette
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon strong mustard
Instructions
Preheat the oven to 180°C (traditional heat).
Trim the base and the top stalks of the fennel, then slice it vertically into approximately 0.5 cm slices. Place on a baking sheet.
In a bowl, mix olive oil, honey, and lemon juice. Brush this mixture over the fennel slices and season with salt. Roast in the oven for 35-40 minutes, monitoring the cooking process to ensure even roasting.
Place salmon fillets in a baking dish, drizzle with olive oil, season with salt and pepper, and bake for 12-14 minutes.
Meanwhile, slice the pomelos into rounds, removing as much of the white pith as possible to reduce bitterness.
Once the salmon is cooked, break it into chunks using forks.
Once the fennel is tender and roasted, assemble your plates: start with roasted fennel, add pomelo slices, place chunks of salmon on top, drizzle with vinaigrette, and garnish with fresh thyme. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 350 kcal