Fennel, Salmon, and Arugula Salad with Orange Vinaigrette
The bright, refreshing flavors of fennel, citrus, and arugula come together beautifully in this e
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Cooking tools:
- Microplane
- Citrus press
- Kitchen shears
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 1 pound wild salmon fillets
- ½ teaspoons sea salt
- 1 tablespoon extra virgin olive oil
- ½ oranges, sliced
- 5 ounces baby arugula
- 2 small fennel bulbs, thinly sliced
- ½ cups parsley, chopped
- ¼ cups fresh chives, snipped
- 4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons raw apple cider vinegar
- 1 teaspoon orange zest
- ¼ teaspoons sea salt
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