Grilled Octopus Fennel Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A fresh salad featuring grilled octopus and asparagus with thinly sliced fennel and pomegranate seeds. Aromatic fennel seeds and a hint of chili flakes add spice. Lemon zest and juice brighten with a touch of honey sweetness. Herbs like dill and fennel fronds offer anise notes. Served cool alongside smoky grilled octopus and crisp-tender asparagus. Simple, textural contrasts, bright and savory.
Prep:
20 min
Cook:
10 min
Total:
30 min
Servings:
4 servings
#seafood
#summer salad
#light meal
#healthy
Octopus and vegetables. Clean big pieces from freezer, thaw in fridge — a slow we-love-wait. Crisp asparagus, sliced fennel, some bright pomegranate seeds. Fennel seeds crushed, chili flakes adding a little bite. Quick grill on high heat, smoky char marks. The acid of lemon is sharp but subtle with honey to smooth it out. Shallots minced small, herbs chopped into tiny bits, anisey fennel leaves and fresh dill. Layer textures — crispy, tender, chewy. Aromatics in oil, dressing whisked sharp with lemon juice. Some rustic cutting, simple assembly. Cold-going salad, easy to do but sounds complicated. No milk, no nuts, no gluten fuss. Just fresh flavors. Summer kind of dish. Light protein. Bright greens. Easy to eat, hard not to keep going back for more.
Ingredients
- 1 package 200 g frozen cooked octopus, thawed
- 400 g thick asparagus, trimmed
- 45 ml olive oil
- 4 ml ground fennel seeds
- 3 ml crushed red chili flakes
- 1 lemon, zest finely grated
- 25 ml lemon juice
- 5 ml maple syrup
- 1 shallot, minced
- 15 g chopped dill
- 15 g chopped fennel leaves
- 1 fennel bulb, thinly sliced on mandoline
- 60 g pomegranate seeds
- 2 tbsp extra virgin olive oil for dressing
- Salt and black pepper
About the ingredients
Using frozen cooked octopus is practical — saves long cooking and tenderizing. Thaw in fridge for several hours or overnight. Pat dry before oiling. Asparagus trimmed thick for grilling, keeps crunch. Fennel bulb sliced very thin, mandoline best or very sharp knife. Pomegranate adds sweet crunch; fresh seeds preferred over juice concentrate. Ground fennel seeds bring anise aroma, but don’t overdo. If absent, anise seed or even mild star anise powder can substitute sparingly. Maple syrup replaces honey for vegan option, balances lemon acidity nicely. Fresh dill and fennel leaves (fronds) chopped small; add brightness and herbaceous lift. Olive oil quality matters, use good extra virgin variety. All ingredients measured to keep dressing and grilling balanced — generous but not overwhelming.
Method
- Heat grill to high. Oil grates well.
- Brush octopus and asparagus with 25 ml olive oil. Sprinkle fennel seeds, chili flakes. Season with salt and pepper.
- Grill octopus about 4 min each side till lightly charred. Set aside.
- Simultaneously grill asparagus 6-7 min until crisp-tender. Remove with octopus.
- Whisk remaining olive oil, lemon zest, juice, maple syrup, shallot, dill, and fennel leaves. Add sliced fennel and pomegranate. Season.
- Halve asparagus lengthwise. Slice octopus into rounds keeping some tentacle tips intact.
- Arrange asparagus on plates, spoon fennel salad on top. Scatter octopus pieces over all.
Cooking tips
Grill preheated to high ensures quick searing, charred flavor without drying octopus. Oil grates to prevent sticking, oil on proteins and veggies also protective layer. Sprinkle spices before grilling so heat releases aromas. Timings vary by thickness: octopus about 8 minutes total, asparagus about 6 minutes. Watch closely — asparagus needs crisp bite not floppy. Rest grilled items on plate, loosely covered to keep warm but breathe. Dressing whisked while grilling — lemon and oil emulsify with honey (or maple). Shallots minced fine, nearly dissolving into dressing flavor. Toss sliced fennel and pomegranate gently to coat but avoid bruising fruit. Final assembly: slice asparagus halves in length to showcase grill marks and size. Octopus sliced in rounds with tips left for texture contrast. Plate with asparagus base, fennel salad mound, top with octopus. Serve immediately or within an hour for best freshness.
Chef's notes
- 💡 Choose frozen cooked octopus. Makes prep easy. Thaw overnight in fridge or for several hours. Pat dry before oiling. Keep octopus tender, not chewy.
- 💡 Asparagus is key. Trim thick stalks for grilling. Crunchy texture that holds up to high heat. Grill until just tender but not floppy. Crisp is crucial.
- 💡 For slicing fennel, use a mandoline. Get thin, even slices for best texture. Sharp knife works in a pinch though. Don't rush this, uniform pieces matter.
- 💡 Use high-quality olive oil. It brings richness to the dressing. Olive oil also helps with grilling, avoids sticking. Invest in good extra virgin. Flavor is more impactful.
- 💡 Maple syrup balances acidity well for a vegan option. A little sweetness offsets the lemon. Try different sweeteners if desired. Experiment for best result.
Common questions
How to grill octopus correctly?
Preheat grill on high. Brush octopus with oil. Grill for about 4 minutes each side. Look for char. Not overcooked.
Can I use fresh octopus?
Yes, but it requires prep. Cleaning and tenderizing takes time. Frozen cooked eliminates that need. Saves hours.
What if I don't have pomegranate seeds?
Use diced apples or grapes instead. Both add sweetness. Texture will vary slightly but it works.
How to store leftover salad?
Refrigerate in an airtight container. Consume within 1-2 days. Fresh ingredients can wilt quickly. Eat sooner rather than later.
