Salmon Salad

Mediterranean Salmon with Roasted Fennel and Orange

This warm, fresh salad is the perfect showcase for the kind of buttery, melt-in-your-mouth salmon that’s only possible on the Cinder. Labneh is a soft cream cheese made from strained yoghurt. It makes for a delicious, creamy base to this dish but is optional (in case you have trouble finding it, or simply want a lighter meal).

Sous Vide Salmon Cinder Grill salmon Healthy Salmon Salad Recipe

SERVES 4

Ingredients

1½ lbs salmon fillet (~1 inch thick)
1 fennel bulb
2 tsps balsamic vinegar
1 tbsp lemon juice
1 tbsp lemon zest
2 tbsps olive oil
1 large orange
⅔ cup labneh (optional)
Canola oil
Sugar
Salt
Black pepper

METHOD

Preheat your oven to 400°F and set your Cinder device to your desired temperature (113°F is recommended for light flakes). Season the salmon with salt and pepper, then add it to the grill.
Remove the stalks (reserving the fronds) from the fennel bulb and cut the bulb into half-inch thick wedges, using the root as an axis. Toss the wedges with a little canola oil, the balsamic vinegar, a pinch of salt, and a good grind of black pepper, then add to a roasting pan large enough to hold all the wedges in a single layer. Roast for 25-30 minutes, until brown and tender, flipping once halfway through cooking. Don’t worry if the fennel is ready before the salmon: it can stand at room temperature.
To prepare the orange, first slice through the peel to remove the top and bottom, exposing the flesh. Stand the orange upright on one of the flattened edges and, using a sharp knife, trim away all the peel and pith, slicing from top to bottom. Once the peel and pith is all removed, flip the orange onto its side and cut into thin round slices.
To make the dressing, whisk together the lemon juice, lemon zest, and olive oil along with a tablespoon of thinly sliced fennel fronds. Season to taste with a pinch of salt, sugar, and black pepper.
Once the fennel is cooked and the fish has come up to temperature you can assemble the dish. On a large platter, spread the labneh (if using) across the whole plate in a thin layer. Use a spatula or large spoon to tease large chunks of salmon away from the skin, and arrange them on top of the labneh. Nestle the wedges of fennel and slices of orange in between the pieces of salmon before drizzling with the dressing and topping with a few of the remaining fennel fronds.