Meal Planner

Salmon Salad with ClemenGold and Ginger Dressing 6  533x800

RECIPE OVERVIEW

This fresh and appetizing salad is loaded with colour, flavour and nutrients.

Preparation time: 12 minutes

Cooking time: 15 minutes

Ingredients

Serves: 4 people

  • 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

  1. Place the ginger, garlic and water into a food processor and blend to a fine paste.
  2. Add the vinegar, honey, the ClemenGold juice and zest and process to mix.
  3. With the processor running, slowly add enough of the oil in a steady stream until the dressing thickens slightly and is well blended.
  4. Season to taste with salt and pepper.

Salmon Salad

  1. Preheat the oven to 190˚C.
  2. Place the salmon portions onto a baking tray that has been sprayed with non-stick spray.
  3. Season with salt and pepper and pour the melted butter over the salmon
  4. Bake in an oven preheated to 190˚C for 10-12 minutes until the salmon is cooked through.
  5. Flake the salmon.
  6. Sprinkle the sugar over the ClemenGold halves and grill flesh-side down until caramelized.
  7. Toss the flaked salmon with the remaining salad ingredients.
  8. Serve immediately with the ClemenGold and ginger dressing and the caramelised ClemenGold halves.

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