Now that it’s getting closer to spring and the weather is heating up it’s nice to head away from those stodgy winter foods. This Salmon recipe is tasty and healthy, try it out.
Richy’s Salmon Salad
- 4 skinless salmon fillets
- ½ cup of walnut halves
- 2 oranges, peeled, white pith removed
- 1 bunch watercress, sprigs picked, washed, dried
- 1 x small pkt baby Asian greens
- 1/2 ripe avocado, halved, stone removed, peeled, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
Method
Step 1
Preheat the oven to 200°C. Place the salmon on a large sheet of non-stick baking paper. Fold the edges over to enclose the salmon. Tuck the edges under to seal. Place on a baking tray. Bake for 12 minutes or until just cooked through. Unwrap and set aside for 15 minutes to cool.
Step 2
Distribute the walnuts over a baking tray and bake for 4 minutes or until toasted. Set aside to cool and then chop coarsely.
Step 3
Holding one orange over a bowl to catch juice, use a small sharp knife to remove the segments. Repeat with remaining orange and reserve the juice.
Step 4
Combine the orange, watercress, Asian greens and avocado in a clear bowl.
Step 5
Combine the olive oil, vinegar and the reserved orange juice in a measuring cup and whisk. Drizzle the dressing over the salad and gently toss to combine then season with salt and pepper. Arrange the salad among serving plates.
Step 6
Flake the salmon into large pieces. Arrange salmon over the watercress salad. Sprinkle with walnuts and serve.
