Orange, Fennel & Asparagus Salad

with Flaked Salmon

A delicious, bright summer salad, perfect as a patio appetizer with a glass of rosé, or a nutritious balanced lunch.

Preparation time: 35 minutes

Serves: 4

Ingredients for yogurt dill dressing:

  • 1/2 cup yogurt, strained through coffee filter
  • 1 1/2 Tbsp lemon juice
  • 1/4 cup neutral flavoured oil, like sunflower or vegetable
  • 4 Tbsp chopped dill
  • 1 Tbsp Dijon mustard
  • salt, to taste
  • black pepper, to taste

Instructions for dressing:

  • Place all ingredients in a mixing bowl and whisk together vigorously until blended. Refrigerate

Ingredients for salad:

  • 1/2 bulb fennel, shaved thin
  • 3 large oranges, segmented
  • 1 bunch asparagus, blanched, and cut into bite sized spears
  • 2 6oz salmon fillets
  • salt, to taste
  • pepper, to taste
  • 2 Tbsp cooking oil

Instructions for salad:

  • Heat a non-stick pan to medium-high heat. Pat the salmon fillets dry, and season both sides with salt and pepper.
  • Place salmon skin side down in the pan with oil, and cook for 4-6 minutes, then lower the heat and flip the salmon. Cook for 3-4 minutes or until salmon is cooked through, then remove from heat and place on a paper towel.
  • Once the salmon has cooled flake into large pieces. The crispy salmon skin can be used to garnish salad, or discarded.
  • On a large serving plate, layer shaved fennel, asparagus, orange segments and salmon. Finish by drizzling with yogurt dill dressing, finishing salt, and more dill sprigs.
  • Serve immediately.

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