Grilled salmon salad recipe

It’ll be easy to keep up your healthy eating resolution with this grilled salmon salad recipe. It tastes so zesty and fresh and includes plenty of vitamins from the veg, as well as essential fatty acids from the salmon.

Ingredients (serves 2)

10 asparagus spears, trimmed

2 x 170g salmon fillets

60ml olive oil

Sea salt and freshly ground black pepper

120g salad leaves

120g Kalamata olives, sliced in half

1 orange, peeled and segmented

Half a red onion, thinly sliced

For the orange vinaigrette

1 large orange

2tsp finely-chopped shallots

1tsp agave or honey

2tsp seasoned rice vinegar

120ml sunflower oil

2tsp extra-virgin olive oil

¼tsp orange oil (optional)

Sea salt and freshly ground black pepper

Tip! Boyajian Orange Oil is available at specialty food stores. It is very strong so only a small amount is needed.

Method

First make the vinaigrette: zest the orange and squeeze the juice into a small bowl. Add the zest, shallots, agave and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the sunflower oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper and orange oil.

Preheat the grill to high. Bring a saucepan of water to the boil and cook the asparagus for 30 seconds, then drain and place under cold running water to stop the cooking process, and set aside.

Rub the salmon fillets all over with two tablespoons olive oil and season lightly. Place under the grill for 10 minutes on each side, or until done to your liking. Set aside.

Place the salad greens, olives, oranges, onions and half of the vinaigrette in a large bowl and toss to combine.

Toss the asparagus in the remaining oil and season lightly, then place under the hot grill for about three minutes until lightly charred.

Divide the salad mixture between two plates, place the asparagus and salmon on top and drizzle the remaining dressing over the salmon. Serve immediately.

Recipe courtesy of: Paleo Monday to Friday by Daniel Green, £14.99, Kyle Books.

Photography by Peter Cassidy