Salmon with maple syrup vinaigrette
A perfect salad to open your Christmas lunch with a maple syrup vinaigrette that brings out the best in smoked salmon.
There are all the flavours of the festive season in this easy-to-prepare and impressive dressing. The pomegranate juice can be made by cutting the fruit in half and extracting the juice, which is then strained through a common juicer.
The maple syrup and chilli peppers go well with the tartness of the juices, giving a delicious flavour to the winter salad and salmon.
To complete your maple syrup vinaigrette, you can add the aromatic touch of fennel seeds or another fresh aromatic herb such as dill or mint.
Preparation: 10 minutes
Cooking time: -
For the vinaigrette
- 2 tablespoons of pomegranate juice
- 2 tablespoons of orange juice
- 2 tablespoons of Maple Farm Maple Syrup, Grade A, Dark variety
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of balsamic vinegar
- chilli powder
For the salad
- 100 g of smoked salmon
- 1 fennel
- 2 oranges
- 1 handful of pomegranate seeds
- a few fennel seeds (optional)
- For the vinaigrette, whisk the juices, maple syrup, oil and balsamic vinegar together to form a smooth sauce. Adjust the chilli as required and add a pinch of salt.
- Prepare the salad. Clean the fennel and slice it thinly with a mandoline or knife. Peel the orange and remove all the white parts, then cut it into thin slices.