Cured Salmon Fennel Orange Arepa — No-Cook Brunch

Category: Brunch  |  Ready in 10 minutes  |  Serves 1 adult or 2 kids  |  Naturally gluten-free

What You Need

• 2 Zavor & Co gluten-free arepas
• 3 oz cured salmon (gravlax or lox)
• 1/2 fennel bulb, thinly sliced and quick-pickled in 2 tbsp vinegar
• 1 orange, segmented
• Dill

How to Make It

1. Toss the fennel with the vinegar and a pinch of salt; set aside to pickle, 8 minutes.
2. Warm the arepas in the toaster on high, 2-3 cycles.
3. Drape the cured salmon over each arepa.
4. Scatter with drained pickled fennel and orange segments.
5. Finish with dill.

About This Recipe

Cured salmon with fennel and citrus bridges the Nordic smorrebrod and the Sicilian citrus salad. The anise of pickled fennel and the sweetness of orange both cut the richness of the fish.

Keep Your Freezer Stocked for Busy Days

These recipes work because the hard part is already done. Zavor & Co delivers gluten-free arepas straight to your door — heat them from frozen in minutes and dinner is halfway there.

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