Seared salmon with heather honey dressing

Seared salmon with heather honey dressing

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

Difficulty and servings

Easy

Serves 8

Preperation and cooking times

Ready in 35 minutes

Method

  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.
Try

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

Recipe from Good Food magazine, January 2004.

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Taste team comment

'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.'

Latest comments and suggestions

  • 12 January 2008

    Diane rated and commented on this recipe

    5 stars

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

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  • 10 July 2008

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

    5 stars

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

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  • 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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Difficulty and servings

Easy

Serves 8

Preperation and cooking times

Ready in 35 minutes

Ingredients

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

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