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Ingredientes
- 1 med Bulb fresh fennel
- 1 Tbsp. Extra virgin olive oil Salt Freshly grnd black pepper
- 3 x Ruby red grapefruit, peeled and cut into segments
- 1/2 c. Sugar
- 2 c. Baby arugula, washed and patted dry (packed) Drizzle of extra virgin extra virgin olive oil
- 1 x Recipe Vodka and Citrus Cured Salmon
- 1 x Recipe Blood Orange Gastrique, recipe follows
- 1 Tbsp. Finely minced fresh parsley leaves
Direcciones
- Preheat the oven to 400 degrees.
- Cut the fennel in half and remove the core. In a small mixing bowl, toss the fennel with the oil, salt and pepper. Place in a small roasting pan and roast till golden, about 1 to 1 1/2 hrs.
- Remove and cold. Using a sharp knife, thinly slice the fennel.
- Pat the grapefruit dry with paper towels. In a shallow dish, toss the grapefruit with the sugar. Heat a large saute/fry pan over medium heat.
- Add in the grapefruit and cook till the grapefruit is caramelized, about 2 min on each side. Remove from the pan and set aside. In a mixing bowl, toss the arugula and fennel with a drizzle of extra virgin extra virgin olive oil. Season with salt and pepper. Add in the caramelized grapefruit and toss well. Fan out the cured salmon in the center of each plate. Mound some of the salad in the center of each plate of salmon. Drizzle the gastrique over the entire plate. Garnish with parsley.
- Yield: 8 servings
- Recipe
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 296g | |
| Calories 447 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 96mg | 4% |
| Potassium 808mg | 23% |
| Total Carbs 113.37g | 30% |
| Dietary Fiber 5.7g | 19% |
| Sugars 100.43g | 67% |
| Protein 2.82g | 5% |
