Best 3 Smoked Fish With Fennel And Arugula Salad Recipes

Smoked fish with fennel and arugula salad is a delectable dish that combines the rich, smoky flavor of smoked fish with the refreshing crunch of fennel and arugula. This delightful salad is not only easy to prepare, but also offers a vibrant medley of textures and flavors that will tantalize your taste buds. Whether you're looking for a light and healthy lunch option or a flavorful side dish to complement your main course, this smoked fish salad, infused with the distinct aroma of fennel and the peppery bite of arugula, is sure to impress.

Here are our top 3 tried and tested recipes!

ARUGULA-FENNEL SALAD

Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

FENNEL, ARUGULA, AND SMOKED-TROUT SALAD WITH HORSERADISH DRESSING

Fennel, Arugula, and Smoked-Trout Salad with Horseradish Dressing image

Categories Salad Fish Leafy Green Herb Vegetable No-Cook Christmas Quick & Easy Lunch Horseradish Seafood Trout Fennel Arugula Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons sour cream
3 teaspoons olive oil, divided
2 teaspoons prepared horseradish
2 teaspoons finely chopped fresh dill
1 1/4 teaspoons white wine vinegar, divided
2 cups arugula
1 1/2 cups thinly sliced fennel bulb
1/3 cup thinly sliced red onion
2/3 cup smoked trout or smoked whitefish, coarsely flaked

Steps:

Whisk sour cream, 1 1/2 teaspoons olive oil, horseradish, dill, and 3/4 teaspoon white wine vinegar in small bowl. Season dressing to taste with salt and pepper. Place arugula, fennel, and onion in medium bowl. Add 1 1/2 teaspoons olive oil and 1/2 teaspoon white wine vinegar; toss to coat. Season with salt and pepper.
Divide salad between 2 plates. Top with smoked fish. Drizzle horseradish dressing over and serve.

FENNEL, SMOKED SALMON AND ORANGE SALAD

Fennel, Smoked Salmon and Orange Salad image

A lovely, light, summery salad. The citrus, the lightly licorice-flavoured fennel, and the smoked salmon are an amazing combination! My daughter practically inhales this!

Provided by J. Ko

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup extra virgin olive oil
2 tablespoons orange juice, freshly squeezed if possible (prepared orange juice is fine, though)
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1 fennel bulb, cut in half and sliced paper-thin (stems, feathery leaves and any discoloured outer parts discarded)
4 oranges, peeled, cut crosswise into slices
4 ounces smoked salmon, cut into slivers
4 green onions, cut into slivers
1/2 cup parmesan cheese, shaved

Steps:

In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside.
Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside.
Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.

Nutrition Facts : Calories 336.2, Fat 23.2, SaturatedFat 5, Cholesterol 17.9, Sodium 750.7, Carbohydrate 22.1, Fiber 5.4, Sugar 13.3, Protein 12.6

Tips:

Choose fresh, high-quality fish. The fresher the fish, the better the salad will taste. Look for fish that is firm to the touch and has a bright, clear color.
Use a variety of vegetables. The more vegetables you use, the more flavorful and nutritious the salad will be. Some good choices include fennel, arugula, tomatoes, cucumbers, and olives.
Don't overcook the fish. Smoked fish should be cooked just until it is heated through. Overcooking will make the fish tough and dry.
Use a light dressing. A simple vinaigrette or lemon-based dressing is a good choice for this salad. A heavy dressing will overwhelm the delicate flavors of the fish and vegetables.
Serve the salad immediately. Smoked fish salad is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Smoked fish salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its smoky flavor and variety of textures, smoked fish salad is a surefire crowd-pleaser.