Culture Street

Serves 4 410 calories per serving

This salad offers one of our favourite flavour combinations: hazelnuts and orange. It is a wonderfully colourful dish, and the salmon with the hazelnut dressing becomes crispy and extra rich under the grill. Salmon provides one of the few dietary sources of vitamin D, which is essential for strong bones.

60g hazelnuts
2 tsp rapeseed oil
Grated zest and juice of 1 orange
4 pieces of salmon fillet, 110130g each
300g green beans
200g rocket leaves
150g cherry tomatoes
1 orange, peeled and segmented
Salt and pepper

1. Preheat your grill to medium. Line a baking tray with greaseproof paper.

2. Crush half the hazelnuts using a pestle and mortar, then tip into a small mixing bowl. Add the rapeseed oil and orange zest and stir to mix.

3. Remove the skin from your salmon fillets and place them on the baking tray. Grill them for 6 minutes. Turn the fillets over and cover with the crushed hazelnut mixture, then grill for a further 4 minutes. Remove the salmon from the grill and leave to cool slightly.

4. Meanwhile, bring a medium-sized saucepan of water to the boil. Drop in the green beans and blanch for no more than 1 minute. Drain in a colander and rinse under cold water to stop the cooking process and keep them bright green. Place the beans in a bowl and add the rocket leaves, orange juice and some salt and pepper.

5. Next add the tomatoes to the salad, one at a time: place between your thumb and forefinger and squeeze the tomato so that it rips apart and the juice oozes out. Add the halved orange segments and toss everything gently together.

6. Set a frying pan on a medium heat and add the rest of the hazelnuts. Toast for 34 minutes until lightly browned; keep swirling the nuts in the pan to ensure they brown evenly and dont burn. Add these to the salad and mix through.

7. Serve the salmon fillets with the salad on the side.

Rich in B vitamins Vitamins C, D and E Potassium Selenium Omega 3 Tryptophan

Recipe and images taken from The Detox Kitchen Bible by Lily Simpson and Rob Hobson, published by Bloomsbury, $49.99.

You Might Also Like

Food

Baked Lime & Chocolate Tart

If youre going for citrus as your headliner, it has to be legit. By this, I mean sharp with tons of zest; alive and punchy. Otherwise, why bother? And for...

On December 8, 2017

Food

Deliciously Ella's Pad Thai

Such a delicious dish, I think it may end up being a favourite recipe for lots of you... its certainly very popular in my house! Its inspired by a recipe...

On February 5, 2016
 

Food

Saffron pears in cider

SERVES 6

On October 20, 2016

Food

HOKKIEN NOODLES WITH PORK AND PRAWNS

Whats not to like in this crowd-pleasing recipe? Easy to cook and even easier to eat, its everything you want in a noodle dish. As with all stir-fries, make sure...

On December 2, 2016

Food

One Bowl Chocolate Cake

THE GREAT THING ABOUT THIS CHOCOLATE CAKE IS THAT EVERYTHING GETS CHUCKED INTO ONE BOWL AND MIXED TOGETHER AT THE SAME TIME. OH, AND ITS DELICIOUS DID I MENTION...

On October 10, 2014
 
Copyright © 2012 - 2020 Culture Street
Contact: info@culturestreet.com.au