tagAlt.Salmon with Honey Endive Fennel and Pomegranate

Orange Blossom Honey Marinated Salmon with Belgian Endive, Fennel, and Pomegranate

A vibrant, modern salmon starter: marinated with honey and citrus, paired with crunchy fennel, endive, and pomegranate.
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    • ( Scored 5 on 1 reviews )

tania:

I absolutely love salmon and am always looking for different ways to eat it. The sweetness of the honey and the tanginess of orange don't cover the ta...

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tagAlt.Salmon with Honey Endive Fennel and Pomegranate

Elevate your holiday table with this stunning appetizer that brings together the delicate flavors of marinated salmon, crisp winter vegetables, and jewel-like pomegranate seeds. Inspired by the culinary traditions of northern Europe, this dish is a harmonious blend of smoky, sweet, tangy, and bitter notes—perfect for impressing guests at Christmas or any festive occasion.

Each ingredient plays an important historical and technical role: the smoked salmon hails from age-old preservation methods used across Scandinavia and the British Isles, while the Belgian endive and fennel offer contrasting textures and subtle bitter-anise flavors. The sweetness of orange blossom honey balances the acidity of citrus and the astringency of pomegranate, tying together this fresh and vibrant starter.

For more creative seafood inspirations, visit Mamablip’s seafood recipe collection. You might also enjoy the versatile cod au gratin with chickpea purée—a dish that transcends seasons and highlights the nutritional power of fish.

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Ingredients

for 4 servings

Salmon Marinated in Orange Ingredients

  • Salmon 250 grams
  • Belgian endive (Heads) 0.5
  • Fennel bulb 0.5
  • Orange Zest as needed
  • Honey tea spoon
  • Pomegranate 1
  • Orange 1
  • Extra-virgin olive oil as needed
  • Salt and Pepper as needed

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Preparation

for 4 servings

Step

1

Of 3

Craft the Citrus-Honey Marinade

Begin by splitting open a ripe pomegranate and carefully extracting the ruby seeds. Reserve half for garnish, and press the remaining seeds with a potato masher to release their vibrant juice—a technique that preserves their natural sweetness and color.

Next, juice half an orange and combine it with the fresh pomegranate juice. Stir in a teaspoon of fragrant orange blossom honey and grate the zest from the unused orange half, incorporating these aromatic oils. Mix until the marinade is well blended.

Arrange thin slices of high-quality smoked salmon in a shallow dish and pour the marinade over, ensuring each piece is well coated. Allow the salmon to marinate for 15 minutes, absorbing the complex flavors.

Step

2

Of 3

Slice and Prepare the Winter Vegetables

Thoroughly wash the Belgian endive and fennel. Cut each vegetable in half lengthwise, then slice as thinly as possible to achieve a delicate texture that complements the salmon. Set the prepared vegetables aside, ready for assembly.

Step

3

Of 3

Assemble the Plate and Finish with Vibrant Touches

Gently lift the marinated salmon slices from the bowl, allowing excess marinade to drip off, and lay them elegantly on a large serving platter.

In a separate bowl, combine roughly half of the reserved marinade with 4 tablespoons of premium extra-virgin olive oil. Season generously with salt and freshly ground white or pink pepper. Whisk briskly until the dressing emulsifies into a creamy consistency.

Scatter the finely sliced fennel and endive over the salmon. Drizzle the citrus-honey dressing evenly, then finish with a generous sprinkle of the reserved pomegranate seeds. Serve immediately to enjoy the contrast of flavors and textures at their freshest.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

tania Friday 12th of February 2021

This salmon dish is amazing!

I absolutely love salmon and am always looking for different ways to eat it. The sweetness of the honey and the tanginess of orange don't cover the taste of salmon. It is now one of my favorites!!

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