Best Marinated Shaved Fennel With Avocado And Minneola Tangelos Recipes

Marinated Salmon with Fennel Salad image

Provided by Michael Chiarello : Food Network

Time 3h10m

Yield 6 servings

Number Of Ingredients 7

1 pound center-cut salmon fillet, skinned and pin bones removed
2 large celery ribs, sliced paper-thin on the diagonal
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 fennel bulb, very thinly sliced
1 1/2 tablespoons chopped fennel fronds

Steps:

With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as possible.
Make the marinade: Put the lemon juice in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper.
Arrange the salmon in an oiled dish large enough to hold the slices in a single layer. Scatter the celery over the fish, then spoon the marinade over all. Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink. It should take about 3 hours, depending on the thinness of the slices.
To serve, divide the salmon and celery among 6 plates, reserving the marinade. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly. Toss well and season with salt and pepper to taste. Divide the fennel among the plates. Spoon a little extra marinade over the salmon.

Marinated Shaved Fennel with Avocado and Minneola Tangelos image

Provided by The New York Times

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 large bulb fennel, trimmed and cored
1 cup freshly squeezed orange juice
1 tablespoon fresh rosemary leaves
Kosher salt and freshly ground cracked black pepper
1/4 peeled red onion, very thinly sliced
1 tablespoon extra virgin olive oil
12 wedges ripe avocado
12 peeled sections Minneola tangelo
1/4 cup fresh basil leaves
1/4 cup extra virgin olive oil
Kosher salt

Steps:

Prepare salad: Using a mandoline or a sharp knife, shave fennel crosswise very finely. Place in a large bowl with orange juice and rosemary. Season generously with salt. Allow to stand at room temperature for at least 30 minutes; toss occasionally.
Drain and discard liquid from salad. Season to taste with cracked pepper. Add onion and olive oil, and toss to mix. Cover, and chill for at least 30 minutes.
Prepare basil emulsion: In a blender or small food processor, combine basil, olive oil and salt to taste. Blend until smooth.
To serve: Place equal portions of fennel mixture on four serving plates. Surround each portion with three avocado slices in a triangular arrangement. Spoon some basil emulsion around each plate. Place Minneola sections on each plate in a triangular arrangement, and serve.