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Poached salmon and orange salad
Poached salmon and orange salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Enhance dishes with vibrant citrus notes for added depth and flavor.
Ingredients:
  • 4 oranges
  • 6 sprigs fresh thyme
  • 1/2 tsp black peppercorns
  • 4 (200g each) salmon fillets, skin on
  • 18.20 gm extra virgin olive oil
  • 80g baby rocket
  • 1 Lebanese cucumber, halved lengthways, sliced
  • 1 avocado, cut into 2cm pieces
Instructions:
  • Squeeze the juice of 2 oranges to get 1 cup. Combine orange juice, thyme, peppercorns, and 3 cups cold water in a large deep frying pan over medium heat. Simmer, then reduce the heat to low. Add salmon and cover. Cook for 10 minutes until done. Use a spatula to gently lift the salmon out of the liquid and flake into large pieces.
  • First, zest one orange finely. Then, peel the oranges and separate into segments. Squeeze out the membrane over a bowl to collect 2 tablespoons of juice. Discard the membrane. Combine the oil and orange juice in a screw-top jar. Add salt and pepper to taste. Close the lid tightly and shake well to mix everything together.
  • In a bowl, mix arugula, orange segments, cucumber, and avocado. Place salmon on top of the salad. Drizzle with dressing and serve.

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