Ingredients Jump to Instructions ↓

  1. 1 fennel bulb

  2. 1 tablespoon olive oil

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon freshly ground black pepper

  5. 3 Ruby Red grapefruit

  6. 1/2 cup sugar

  7. 2 cups arugula, stemmed, washed, and patted dry

  8. 1 tablespoon extra-virgin olive oil

  9. Vodka-and-Citrus-Cured Salmon, thinly sliced

  10. Blood Orange Gastrique

  11. 1 tablespoon minced fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400?F.

  2. Trim off the fennel stalks, cut the bulb in half, and remove the tough core. Toss the fennel with the olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Put the fennel in a roasting pan cut side down and roast until golden brown, 25 to 30 minutes. Cool completely.

  3. Peel the grapefruit and trim away all of the white pith. Working over a bowl, using a serrated knife, cut between the membranes to release the grapefruit segments. Pat the grapefruit segments dry with paper towels, then toss with the sugar.

  4. Heat a large nonstick skillet over medium-high heat. Add the grapefruit and cook, turning once, until each segment is caramelized, 3 to 4 minutes. Transfer to a bowl and let cool.

  5. Thinly slice the fennel. Place in a mixing bowl and toss with the arugula, extra-virgin olive oil, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the grapefruit and toss well.

  6. Mound the fennel salad in the centers of four serving plates and arrange the sliced salmon around it. Drizzle the gastrique over the salads. Garnish with the parsley and serve.

  7. Yield : 4 servings


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