Seared Salmon With Heather Honey Dressing
This recipe for salmon and prawn citrus salad is a delightful blend of flavors and textures. Succulent salmon, juicy orange segments, and tender prawns are tossed together with a tangy mustard and honey dressing, creating a refreshing salad that is perfect for a light and flavorful meal.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 450g salmon fillets , skinned
- 2 large oranges
- 3 small red onions
- 225g large, cooked, peeled prawns
- 2 x 150g bags bistro leaves or mixed salad leaves
- 125ml olive oil
- 2 tbsp wholegrain mustard
- 1½ tbsp heather honey or clear honey
- 1 tbsp mayonnaise
- 1 tbsp white wine or raspberry vinegar
Instructions
- The day before, heat the olive oil in a non-stick frying pan, then cook the salmon, skinned side down, for 12-15 minutes, turning half way through. It should be cooked all the way through and opaque in the centre.
- Meanwhile, make the dressing. Put olive oil, mustard, honey, mayonnaise and vinegar with some salt and pepper into a blender and whizz until well combined, then set aside.
- Peel and segment the oranges and remove any pith (work over a plate so you can catch all the juices). Cover the oranges and keep in a cool place. Stir the orange juice into the dressing and store it in a screw top jar. Slice the onions, put into a plastic bag and store in the fridge.
- Flake the salmon into large pieces using two forks to tease the flesh apart, then spoon over half the dressing. Cover and chill.
- When ready to serve, shake the dressing, put the sliced onion, prawns and orange segments in a large bowl and drizzle over the remaining dressing. Add the salad leaves and toss together lightly. Using your hands, gently lift the mixture on to a large platter and scatter over the salmon flakes. Season with some coarsely ground black pepper and serve immediately.
Yield
Serves 8
Nutrition
- Calories: 326 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.79 milligram of sodium
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