Due to salmons rich flavour and texture, a small portion is very satisfying in this healthy low-cal salad.
- Finely grate the rind of 1 orange, then juice. Peel and cut remaining oranges into rounds. Set aside. Combine the lemon rind, orange rind, mustard, half the orange juice and 1 tbs dill in a shallow glass or ceramic dish. Add the salmon and turn to coat. Cover and place in fridge for 1 hour to marinate.
- Preheat a chargrill or barbecue on medium-high. Drain marinade from the salmon. Lightly spray with olive oil. Cook the salmon for 2-3 minutes each side for medium or until cooked to your liking. Set aside to cool slightly. Coarsely flake.
- Place the snow peas in a heatproof bowl. Cover with boiling water. Set aside for 1 minute. Refresh under cold running water. Drain.
- Place the snow peas, fennel, salad leaves and orange slices in a large bowl. Whisk the vinegar, extra mustard, remaining orange juice and remaining dill in a bowl. Add half the dressing to the salad and gently toss to combine.
- Pile the salad onto a serving plate, top with the salmon, drizzle with the remaining dressing and sprinkle with pistachio.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set