Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 1 avocado, sliced
- 500grams salmon portions, skinned, boned
- 1 carrot, sliced
- 1 fennel bulb, thinly sliced
- 1 butter lettuce, leaves separated, torn
- 1 small onion, sliced
- 2 sprig parsley
- 1tablespoons extra virgin olive oil
- 2 ruby grapefruit, peeled, segmented
- 1 orange juiced and rind, grated
- 1 lemon, sliced
- 1 cup Greek-style yoghurt
- 6 black peppercorns
- 1/4 cup dill sprigs
- 2tablespoons chives, snipped
- 1/2 cup flaked almonds
- 1/2 cup white wine
- 1 orange, segemented
Method
Step 1 of 4
Place wine, lemon, onion, carrot, peppercorns and parsley in large deep frying pan over a high heat. Add 2 cups of water and bring mixture to the boil.
Step 2 of 4
Reduce heat to low and simmer gently. Add the salmon, ensuring it’s fully immersed. Simmer for 5 minutes or until cooked to your liking. Transfer salmon to a plate and flake with a fork. Set aside to cool.
Step 3 of 4
Combine dressing ingredients in a bowl and whisk until well combined. Add 1 tbs hot water and whisk to thin slightly. Season with salt and pepper.
Step 4 of 4
Gently toss lettuce, orange, grapefruit, fennel, avocado and dill in a large bowl. Add salmon and dressing. Serve scattered with almonds.
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