Orange and salmon are a lovely combination in this simple, fresh and zesty salad.
794 CALORIES | 60G FAT | 9G SATURATES | 23G CARBS | 22G SUGAR | 1.7G SALT | 37G PROTEIN | 9G FIBRE
SERVES 2
10 asparagus spears, trimmed
2 x 150g salmon fillets
4 teaspoons olive oil
sea salt and freshly ground black pepper
120g salad leaves
120g destoned kalamata olives, sliced in half
1 orange, peeled and segmented
½ red onion, thinly sliced
for the orange vinaigrette
½ large orange
2 teaspoons finely chopped shallots
1 teaspoon raw honey
1 teaspoon seasoned rice vinegar
60ml sunflower oil
1 teaspoon extra virgin olive oil
sea salt and freshly ground black pepper
¼ teaspoon orange oil (optional)
1. First make the vinaigrette: Zest the orange and squeeze the juice into a small bowl. Add the zest, shallots, honey and rice vinegar to the orange juice and whisk together. Next add the sunflower oil and olive oil slowly, in a steady stream, while constantly whisking. Add the salt, pepper and orange oil and whisk again until combined.
2. Preheat the grill to high. Bring a saucepan of water to the boil and cook the asparagus for 30 seconds, then drain and place under cold running water to stop the cooking process, and set aside.
3. Rub the salmon fillets all over with half the olive oil and season lightly. Place under the grill for 5–10 minutes on each side, or until done to your liking. Set aside.
4. Place the salad leaves, olives, orange, onion and half of the vinaigrette in a large bowl and toss to combine.
5. Toss the asparagus in the remaining oil and season lightly, then place under the hot grill for about 3 minutes until lightly charred.
6. Divide the salad between two plates, place the asparagus and salmon on top and drizzle the remaining dressing over the salmon. Serve immediately.
TIP
Boyajian Orange Oil is available at speciality food stores. It is very strong so only a small amount is needed.
