SEARED SALMON WITH HEATHER HONEY DRESSING

Seared salmon with heather honey dressing image

A light and colourful starter using Scottish salmon with an aromatic heather honey dressing

Provided by Good Food team

Time 35m

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
450g salmon fillet , skinned
2large oranges
3small red onions
225g large, cooked, peeled prawn
2 x 150g bags bistro leaves or mixed salad leaves
125ml olive oil
2 tbsp wholegrain mustard
1 ½ tbsp heather honey or clear honey
1 tbsp mayonnaise
1 tbsp white wine or raspberry vinegar

Steps:

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.

Nutrition Facts : Calories 326 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.79 milligram of sodium