Poached Salmon and Orange Salad
A perfect dish for a relaxed lunch or dinner, it will happily wait already assembled whilst everyone catches up over a drink.
Method
Based on 4 servings, adjust as needed.
Step 1
Put the potatoes into a large saucepan and cover with boiling salted water. Boil until tender (about 15 - 20 minutes), drain and leave to cool a little.
Step 2
Place the beetroot, 1 tbsp apple cider vinegar, 1 tbsp sugar and 1/2 tsp salt in a medium size bowl and massage everything together. Set aside to marinate.
Step 3
Make the dressing by combining spring onion, dijon mustard, juice and zest of half an orange, 80ml olive oil, 1 1/2 tbsp apple cider vinegar, two-thirds of the dill and 1/2 tsp sugar in a bowl. Season to taste.
Step 4
Dress the potatoes whilst still warm with two-thirds of the dressing and arrange onto a serving platter. Next top with the mixed leaves, orange slices and pickled beetroot. Finally flake over the salmon, drizzle over remaining dressing, garnish with the rest of the dill and serve.
- Ingredients
- Based on 4 servings
-
1.5 Orange, for sliced and zested/juiced 2x Sainsbury's Oranges -
2 Spring Onion, finely sliced 1x Sainsbury's Spring Onions Bunch 100g -
750g New Potatoes, halved 1x Sainsbury's British Gems New Potatoes, Taste the Difference 750g -
1.5 tsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
275g Beetroot, peeled and very thinly sliced (or ribboned!) 1x Sainsbury's Bunched Beetroot 500g -
2.5 tbsp Apple Cider Vinegar 1x Aspall Classic Apple Cyder Vinegar 350ml -
80ml Olive Oil 1x Sainsbury's Olive Oil 500ml -
20g Dill, finely chopped 1x Sainsbury's Bunched Dill 20g -
1 tbsp Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
50g Mixed Leaves 1x Sainsbury's Spinach, Watercress & Rocket Salad 80g -
360g Steamed Salmon Fillet, flaked 2x Sainsbury's Steamed ASC Scottish Salmon Portions x2 180g (Ready to eat)