Warm Salmon Salad
Warm Salmon Salad

Ingredients

Method

  • 25g butter
  • 150g salmon fillet
  • 1 orange, quartered
  • 1 lemon, juice only
  • Pinch of chilli flakes
  • Pinch of ground cinnamon
  • 1 tsp balsamic vinegar
  • 1 tsp brown sugar
  • Salt and pepper
  • 150g baby spinach leaves
  • 2 tbsp olive oil
  • 1⁄2 lemon, juice only
  • Melt the butter in a small pan, and place the fish along with all the other non-salad ingredients into the pan. Cook the fish for 4 minutes on each side, then remove the salmon from the pan and flake into pieces. Simmer the sauce left in the pan for 5 minutes to reduce, being sure to squeeze out plenty of juice from the orange quarters with the back of a wooden spoon.
  • Make the salad by mixing the spinach, lemon juice, and olive oil together in a bowl. Place the salad onto a plate, top with your flaked fish, and drizzle plenty of sauce.
20 mins
1 serving
This recipe pairs perfectly with the 22 Degree Halo Fiano Blend 2020 from Riverland, Australia.

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