Salmon Salad With ClemenGold And Ginger Dressing
This fresh and appetizing salad is loaded with colour, flavour and nutrients.
4 people
15 minutes
12 minutes
Ingredients
- 3 tbsp Butter melted
- 180 g Fine Beans blanched
- 1 clove Garlic
- 3 tbsp Honey
- 220 ml Olive Oil
- 1 pinch Pepper
- 1 pinch Pepper
- 1 pinch Salt
- 1 pinch Salt
- 2 tsp Sugar
- 120 g SuperValu Fresh Peas blanched
- 140 g SuperValu Mangetout blanched
- 85 g SuperValu Mixed Baby Salad Leaves washed
- 2 zest SuperValu Signature Tastes Clemengold and juice
- 2 - SuperValu Signature Tastes Clemengold cut into halves
- 1 - SuperValu Signature Tastes Clemengold peeled and segmented
- 2 tbsp SuperValu White Wine Vinegar
- 2 tbsp Water
ClemenGold and Ginger Dressing
-
20
g
SuperValu Fresh Ginger
Salmon Salad
-
400
g
SuperValu Fresh Salmon Darnes
Method
ClemenGold and Ginger Dressing
- Place the ginger, garlic and water into a food processor and blend to a fine paste.
- Add the vinegar, honey, the ClemenGold juice and zest and process to mix.
- With the processor running, slowly add enough of the oil in a steady stream until the dressing thickens slightly and is well blended.
- Season to taste with salt and pepper.
Salmon Salad
- Preheat the oven to 190˚C.
- Place the salmon portions onto a baking tray that has been sprayed with non-stick spray.
- Season with salt and pepper and pour the melted butter over the salmon
- Bake in an oven preheated to 190˚C for 10-12 minutes until the salmon is cooked through.
- Flake the salmon.
- Sprinkle the sugar over the ClemenGold halves and grill flesh-side down until caramelized.
- Toss the flaked salmon with the remaining salad ingredients.
- Serve immediately with the ClemenGold and ginger dressing and the caramelised ClemenGold halves.
