Summary

Ingredients

• 1 tuber fennel
• 2 orange (s)
• 300 g salmon, wild salmon, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar, white
• 3 tablespoon olive oil
• salt
• pepper
• sugar

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Instructions

1. Clean and wash the fennel bulb and remove the stalk. Slice the fennel very thinly. Fillet the oranges.
2. Arrange the salmon on 4 large plates. Mix salt, pepper, a little lemon juice, white balsamic vinegar and olive oil into a vinaigrette. 2 tablespoons Spread it on the salmon, mix the rest with the fennel and let it steep for a moment.
3. Fold in the orange fillets. 2 tablespoons each. Put the salad in the middle of the plate and serve immediately.