Malaysian•healthy
Orange Salmon Salad
Delishar recipe - Malaysian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 x Wild Salmon Fillets (about 180g each)
- 1 tbsp. olive oil
- 4 tbsp. fresh orange juice
- 1 tbsp. fresh thyme (stem removed)
- 1 naval orange (sliced)
- 2 cloves garlic (minced)
- Salt and black pepper to taste
- 400 g of mixed salad greens
- 1/2 Japanese cucumber (sliced)
- 1 large tomato (sliced into wedges)
- Salad dressing
- 2 tbsp. apple cider vinegar
- 4 tbsp. orange juice
- 2 tsp Dijon mustard
- 1 tbsp orange zest
- 4 tbsp. olive oil
- Salt and black pepper
Instructions
- 1
Preheat oven to 200C
- 2
Prepare a sheets of aluminium foil for wrapping each salmon fillet
- 3
In a small bowl, mix together garlic, orange juice, and olive oil
- 4
Season salmon with salt and black pepper
- 5
Lay 2 slices of orange on aluminium foil
- 6
Place salmon on top of orange slices and pour prepared sauce over
- 7
Place another slice of orange on top and loosely seal the package
- 8
Bake for 15 minutes
- 9
In another bowl, mix salad dressing together in a tight container, cover and shake until combined/emulsified
- 10
Toss salad greens with prepared salad dressing to desired taste
- 11
Serve with baked salmon