Seared salmon with heather honey dressing

Name: Seared salmon with heather honey dressing
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp olive oil; 450 grams salmon fillet, skinned; 2 larges oranges; 3 smalls red onions; 225 grams cooked, peeled prawn; 2 x 150g bags bistro leaves or mixed salad leaves; 125 milliliters olive oil; 2 Tbsps wholegrain mustard; 2 Tbsps heather honey or clear honey; 1 Tbsp mayonnaise; 1 Tbsp white wine or raspberry vinegar

Seared salmon with heather honey dressing could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This main course has 329 calories, 18g of protein, and 23g of fat per serving. This recipe serves 8. If you have olive oil, prawn, oranges, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Salmon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Mayonnaise

Olive Oil

Mustard

Vinegar

Honey

Equipment you will use

Blender

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.

Ingredients you will need

Orange Juice

Orange

Onion

Equipment you will use

Ziploc Bags

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

Ingredients you will need

Salmon

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.

Ingredients you will need

Orange Slices

Shrimp

Onion

Shake

Equipment you will use

Bowl

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.

Ingredients you will need

Coarsely Ground Black Pepper

Salmon

Equipment

Ingredients

Servings:

1Tbsp

olive oil 450grams

salmon fillet, skinned 2larges

oranges 3smalls

red onions 225grams

cooked, peeled prawn 2

x 150g bags bistro leaves or mixed salad leaves 125milliliters

olive oil 2Tbsps

wholegrain mustard 2Tbsps

heather honey or clear honey 1Tbsp

mayonnaise 1Tbsp

white wine or raspberry vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.