Seared salmon with heather honey dressing

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1. 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.
2. 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.
3. 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.
4. Flake the salmon into large pieces using two forks to tease the flesh apart, then spoon over half the dressing. Cover and chill.
5. 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.

Using smoked salmon

This salad is just as good with smoked salmon if you don't want to do any cooking. Lay the salmon pieces down one side of a large platter and spoon the tossed salad down the other side.

326 kcalories, protein 19g, carbohydrate 9g, fat 24 g, saturated fat 4g, fibre 2g, salt 1.79 g

'We loved the simple, straight flavours of this dish. Next time I would add a pinch of sweet paprika to the dressing along with a wee drop of whisky.'

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• Diane

  12 January 2008

  Diane rated and commented on this recipe

  

  Veyr yummy, I did with the salmon still warm & was great as a main meal

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• stuck-on-the-rock

  10 July 2008

  stuck-on-the-rock rated and commented on this recipe

  

  I am always surprised about quite how lovely this is! The flavours work so well together.

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• Mary

  21 September 2008

  Mary commented on this recipe

  I have made this dozens of times and it always goes down well, everyone loves it. Great for dinner parties as it can all be made in advance and assembled just before serving, so easy!

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Ingredients

• 1 tbsp olive oil
• 450g salmon fillets , skinned
• 2 large oranges
• 3 small red onions
• 225g large, cooked, peeled prawns
• 2 x 150g bags bistro leaves or mixed salad leaves

FOR THE DRESSING

• 125ml olive oil
• 2 tbsp wholegrain mustard
• 1½ tbsp heather honey or clear honey
• 1 tbsp mayonnaise
• 1 tbsp white wine or raspberry vinegar

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Difficulty and servings

Serves 8

Preperation and cooking times

Ingredients

• 1 tbsp olive oil
• 450g salmon fillets , skinned
• 2 large oranges
• 3 small red onions
• 225g large, cooked, peeled prawns
• 2 x 150g bags bistro leaves or mixed salad leaves

FOR THE DRESSING

• 125ml olive oil
• 2 tbsp wholegrain mustard
• 1½ tbsp heather honey or clear honey
• 1 tbsp mayonnaise
• 1 tbsp white wine or raspberry vinegar

326 kcalories, protein 19g, carbohydrate 9g, fat 24 g, saturated fat 4g, fibre 2g, salt 1.79 g

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