Name: Seared salmon with heather honey dressing
Total time: 35 min
Yield: 8
Cuisine: Scottish
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

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Seared salmon with heather honey dressing

Seared salmon with heather honey dressing

Good Food team

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Serves 8

Easy

Total time: 35 mins

Ready in 35 minutes

A star rating of 4.8 out of 5.9 ratingsRate

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

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Highland beef with pickled walnuts & puff pastry tops

A star rating of 4.6 out of 5.27 ratings

Ingredients

Nutrition

Units:

MetricUS

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

For the dressing

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

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Nutrition: per serving

kcal326
fat24g
saturates4g
carbs9g
sugars2g
fibre2g
protein19g
salt1.79g

Method

step 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.
step 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.
step 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.
step 4

Flake the salmon into large pieces using two forks to tease the flesh apart, then spoon over half the dressing. Cover and chill.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2004

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A star rating of 4.8 out of 5.9 ratings

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