Salmon and Orange Salad
1 hour 50 minutes
This refreshing summer salad makes a great entree. Smoked salmon, mint, blood oranges and fennel, all layered then drizzled with a homemade orange dressing.
Kelly
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Ingredients
Serves: 4
- Dressing
- 1 cup orange juice
- 1 egg
- 1 cup olive oil
- 1 tablespoon white wine vinegar
- 3 teaspoons lime juice
- salt, to taste
- Salad
- 3 oranges, peeled
- 4 blood oranges, peeled
- 2 smoked salmon fillets, flaked
- 2 sprigs of mint, leaves removed and chopped
- 1 fennel bulb, cored and finely sliced
Directions
Preparation:30min ›
Cook:20min ›
Extra time:1hour chilling ›
Ready in:1hour50min
- Bring orange juice to a boil in a saucepan and allow to reduce to by 3/4. Let cool. In a food processor, beat egg then gradually add oil. Process in olive oil, vinegar, lime juice and concentrated orange juice. Process until smooth then season to taste with salt. Refrigerate for 1 hour.
- Peel off the whites of the oranges, leaving only the pulp then combine with mint leaves and fennel.
- On a plates, place salmon, add the orange pulp mixture on top then drizzle with the orange dressing.
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