Fresh Citrus Roasted Salmon Salad
With Mint, Avocado & Chilli Turmeric Dressing
DIFFICULTY: Easy
PREP + COOK TIME: 45 minutes
Ingredients
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Ingredients ✴
Chilli Turmeric Dressing:
⅓ cup freshly squeezed Sunkist lemon juice
¼ cup caster sugar
2 Tbsp each olive oil & fish sauce
2 cloves garlic, minced
1 tsp finely grated ginger
½ tsp each ground turmeric & chilli flakes
Citrus Roasted Salmon:
4 fillets fresh King salmon, skin on & deboned
Juice of 1 Sunkist Moro orange (3 Tbsp of juice)
2 Tbsp maple syrup or honey
2 tsp each soy sauce (or tamari) & finely grated ginger
1 Sunkist lemon, thinly sliced into rounds
Citrus Salad:
3 Sunkist Moro oranges, skin removed
1 butterhead lettuce, leaves separated
2 ripe avocados, skin removed & cut into wedges
1 telegraph cucumber, peeled, deseeded & sliced on an angle
1 red chilli, thinly sliced into rounds
1 large handful / 1 cup fresh mint, leaves picked
Directions
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Directions ✴
Preheat your oven to 200°C fan bake. Line a medium oven tray with baking paper.
Chilli Turmeric Dressing: Combine all the dressing ingredients together in a jar with ½ tsp flaky sea salt (or ¼ tsp fine salt). Start off with 1 Tbsp fish sauce first and then add more to taste (as some brands are saltier than others). Shake together and set aside to serve.
Citrus Roasted Salmon: Arrange the salmon fillets over the lined oven tray and season well with salt. Combine the Moro orange juice, maple syrup, soy sauce and ginger together in a bowl. Spoon the sauce evenly over the top of the salmon fillets. Arrange the lemon slices over the top. Bake on the upper oven rack for 12-15 minutes, until the salmon is golden brown and cooked to your liking. Baste the salmon with the sauces that drip off during cooking.
Citrus Salad: Cut the skin and excess pith off the Moro oranges, then slice the flesh up into pieces. Arrange the lettuce leaves over a serving platter, followed by the Moro orange, avocado, cucumber, chilli and mint leaves. Arrange the baked salmon on top of the salad, then drizzle over some of the turmeric dressing. Serve with the remaining dressing on the side.