Salmon and Orange Salad

Salmon and Orange Salad

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This refreshing summer salad makes a great entree. Smoked salmon, mint, blood oranges and fennel, all layered then drizzled with a homemade orange dressing.


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

Preparation:30min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour50min 

  1. 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.
  2. Peel off the whites of the oranges, leaving only the pulp then combine with mint leaves and fennel.
  3. On a plates, place salmon, add the orange pulp mixture on top then drizzle with the orange dressing.

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