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 Detail

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

2. 
   Step 2 Detail

   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.

3. 
   Step 3 Detail

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

4. 
   Step 4 Detail

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

5. 
   Step 5 Detail

   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.

6. 
   Step 6 Detail

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

7. 
   Step 7 Detail

   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.

8. 
   Step 8 Detail

   Salad complete — ready to serve.

9. 
   Step 9 Detail

   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.

10. 
    Step 10 Detail

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

11. 
    Step 11 Detail

    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.)