Salmon, Orange and Avocado Salad

Salmon fillets seared and served on a bed of mixed salad leaves. The dish is garnished by an exquisite orange and avocado dressing which includes red wine vinegar, cumin seeds, garlic and salad onions.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
2	Fresh Salmon, Fillet	Salad	Fry	Less than 30 minutes

Ingredients:

150g salmon fillets
1 orange, zest and segments
1 bunch salad onions, shredded
1 avocados, stone, peeled and sliced
½ x 120g watercress and spinach salad
15ml spoon fresh chives, snipped
1 clove garlic, finely chopped
4 x 15ml spoons extra virgin olive oil
2 x 15ml spoons red wine vinegar
5ml spoon cumin seeds, toasted
salt and freshly ground black pepper

Method:

Sear the salmon fillets in a large frying pan for 2 minutes on each side then allow to cool. Remove the skin and flake the fish.

Segment the orange over a small dish and reserve the juice. Arrange the segments on a dish with the salad onions, avocado, watercress and spinach salad and salmon.

To make the dressing, place all the ingredients including the orange juice in a jar with a screw top lid and shake.

Drizzle the dressing over the salad and sprinkle over the chives before serving.