Carb-Conscious Salmon and Orange Salad

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs orange
• 10g mint and garlic seasoning
• 2pcs Tasmanian salmon fillets
• 150g peas
• 50g baby spinach leaves
• 30ml olive oil
• 10ml white wine vinegar
• 5ml dijon mustard
• 8ml honey

Method

1. Step 1 — Prep ingredients
   Cut the cucumber into 1.5cm-thick batons. Finely grate the orange zest, then segment the orange over a bowl to catch the juice (see Kitchen 101). Squeeze the juice from the membranes into the bowl. Combine the mint and garlic seasoning, orange zest and 1 tbs olive oil in a large bowl. Add the salmon and turn to coat.
2. Step 2 — Make dressing
   Bring a small saucepan of water to the boil for the peas. Combine 1 tbs olive oil, 2 tsp white wine vinegar, 1 tsp dijon mustard, 1 tbs orange juice and 1½ tsp honey in a large bowl.
3. Step 3 — Pan-fry salmon
   Heat a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
4. Step 4 — Cook peas
   Meanwhile, cook the peas in the pan of boiling water for 2 mins or until tender. Drain.
5. Step 5 — Serve up
   Break the salmon into large chunks. Add the cucumber, orange segments, peas and spinach to the dressing. Season with salt and pepper and toss to combine. Divide the salad among bowls, top with the salmon and enjoy!
6. Step 6 — Kitchen 101
   Segmenting fruit means removing the bitter white pith and chewy membranes. Take a sharp knife and slice off the top and bottom of the orange. Following the curve of the orange and using downward strokes, slice the skin away from the flesh. Remove any remaining white pith. Holding the orange over a bowl to catch the juices, cut between the membranes to segment the orange.

Allergens

Sulfit, Sojabohnen, Fisch