Pan-seared Salmon Salad with Orange Vinaigrette

Cooking StepsHow to cook Pan-seared Salmon Salad with Orange Vinaigrette step by step

Cooking Process

1. 
   Step 1

   Clean the salmon and marinate with salt, white pepper, and lemon juice.

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2. 
   Step 2

   Before searing, pat the salmon dry. Lightly dust the skin side with a thin layer of flour. Heat a splash of oil in a pan over high heat. Sear the salmon until both sides are golden brown.

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3. 
   Step 3

   Remove the salmon and sprinkle chopped dill and lemon zest evenly over the skin.

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4. 
   Step 4

   Slice the avocado, drizzle with a little lemon juice to prevent oxidation, then roll the slices into flower shapes.

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5. 
   Step 5

   Season the yellow and green zucchini slices with salt and black pepper, drizzle with olive oil. Bake at 160°C (320°F) for 1 minute. Layer alternating colors and roll up.

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6. 
   Step 6

   Slice the dragon fruit and mango, then roll into flower shapes.

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7. 
   Step 7

   Arrange on a plate: lay Rosa lettuce and chicory hearts as a bed on one side. Artfully arrange the colorful fruit rolls and zucchini rolls, garnishing with cucumber slices. Place the salmon on the other side. Drizzle with orange vinaigrette.

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8. 
   Step 8

   Salad complete — ready to serve.

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9. 
   Step 9

   Orange Vinaigrette: Reduce the orange juice in a saucepan over heat until it reaches a yogurt-like consistency. Pour into a measuring cup and mix with the white wine vinegar.

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10. 
    Step 10

    Slowly drizzle in the soybean oil while blending with an immersion blender until the dressing is fully emulsified.

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11. 
    Step 11

    Season with a pinch of salt to taste. (Different orange juices vary in flavor and sweetness; add a little sugar if the juice is too tart.)

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