Grilled Salmon Salad



For the fish

2 150g (6 oz) salmon fillets, skin on
salt and pepper to season
olive oil 

For the salad

6-8 cups fresh baby greens
1 small orange, peeled and sectioned
1/2 cucumber, peeled and diced
1 small Roma tomato, diced
1/4 cup green or red bell pepper, diced
a few medium slices of red onion
2/3 cup sun-dried tomatoes, thinly sliced
salt and freshly ground black pepper 

For vinaigrette

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar
juice from half of a lemon (about 1 tbsp, or you could use more wine vinegar)

1 tbsp Dijon mustard
1 to 2 tbsp freshly chopped dill

1/4 tsp honey (can omit if you want a more tangy dressing)
1/4 tsp salt

1/4 tsp freshly ground black pepper

sprig of fresh dill for garnish, optional 


Brush salmon fillets with olive oil and season salt and pepper and set aside for 15 minutes.

Prepare vinaigrette, add all ingredients except for fresh dill into a blender cup and blend for 30 seconds or until emulsified. Add in dill and stir until well combined. Set aside and let flavours meld. 

Heat a fry pan over a medium-high. Place salmon in pan skin side down and let cook for 4 minutes. Hold the salmon fillets flat on the pan for 15-20 seconds or until they don’t curl up on the ends. 

Using a spatula, carefully turn fillets over and let cook another 3-4 minutes until cooked through, do not over cook as while the salmon is resting its still cooking with its residual heat. 

Let it rest for a few minutes while you assemble the salad. 

Assemble salad by placing greens in the bowl, top with chopped vegetables and fan the orange sections. Top with cook salmon and sprinkle with a small pinch of salt (optional) and freshly ground black pepper. Drizzle with prepared vinaigrette and enjoy!