Salmon Salad With ClemenGold And Ginger Dressing

Salmon Salad with ClemenGold and Ginger Dressing 6  533x800 Salmon Salad with ClemenGold and Ginger Dressing 6  533x800

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

4 people 15 minutes 12 minutes


  • 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


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.
Secure payments with: Mastercard Visa