| Prep |
Cooking |
Serves |
 |
 |
 |
| 15 mins |
15 mins |
2 Adults |
Simple summer salad
Ingredients
- 2 salmon fillets, approximately 300g
- 2 oranges
- salt and pepper
- 1 and a half tsp wholegrain mustard
- lemon
- 1 tbsp runny honey
- 60 g watercress
- 25 g rocket
- Half a small red onion
- 1 tbsp toasted mixed seeds
- fresh dill
- 2 tbsp of Fussels Extra Virgin Rapeseed Oil
Method
Pre heat the oven to 190c/gas mark 5.
Grease a large square of foil with a little oil before laying the salmon skin side down in the middle.
Finely grate on the zest of half an orange, and season generously with salt and pepper.
Crimp the foil over the salmon so that no steam can escape. Bake for 15 mins or until the fish is lightly pink and cooked through. Remove from the oven.
Now make the dressing by combining the juice of half an orange, mustard, oil, squeeze of lemon and the honey as well as a pinch of salt and pepper.
Before whisking well, adjust the flavour to suit your taste.
Remove the zest of the second orange using a knife, then thinly slice ready for the salad.
Once the fish has cooled, break into large flakes and scatter over a generous bed of watercress, rocket and thinly sliced red onion.
Top with the orange slices and and sprinkle with seeds.
Drizzle on the dressing, sprinkle with some freshly chopped dill and serve!
