Sunday, March 24, 2013

Seared Salmon with Orange, Fennel & Beetroot Salad

Recipe adapted from Coles Magazine, April 2013 issue, page 44

Serves 4


3 oranges
½ red onion, finely sliced
1 fennel bulb, halved and very finely sliced
50g baby rocket
2 tablespoons extra virgin olive oil
1 tablespoon Italian red wine vinegar
1 teaspoon Dijon mustard
freshly ground black pepper
2 teaspoons olive oil
4 x 180g fresh salmon fillets
250g baby beetreet, cooked, quartered

  1. Using a small sharp knife, cut skin and white pith from oranges. Holding an orange in your hand over a bowl to catch the juice, cut between the membrane to release segments. Place orange segments on a plate and squeeze membrane to extract more juice. Repeat with the other orange.
  2. Combine orange segments, onion, fennel and rocket in a bowl. Use a fork to whisk extra virgin olive oil, vinegar and mustard into orange juice, then season to taste with salt and freshly ground black pepper.
  3. Heat the olive oil in a large non-stick frying pan. Cook salmon over medium-high heat for 3 minutes each side, or until cooked to your liking.
  4. Toss the salad with dressing and arrange on four plates. Add the beetroot and salmon and then serve immediately.

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