Hot Smoked Salmon & Blood Orange Salad
Ingredients
2 Tassal Tasmanian Hot Smoked salmon portions
3 Tbsp olive oil
2 blood oranges
1 fennel bulb, sliced & washed
100g rocket leaves
1 pear, sliced
1 lime, juiced
1 large Persian / Turkish bread
Method
Season salmon with pepper. Heat the oil in a non stick frying pan over a medium heat for 2 minutes. Add the salmon portions to the pan skin side down and cook for 1 minute on each side. Remove & keep warm. Remove the blood orange rind with a zester and set aside. Remove the skin & pith and slice the blood oranges thinly reserving any juice in a small bowl. Lay the bread on a large platter and top with the rocket leaves and sliced fennel. Break the salmon into large pieces and lay over the salad decoratively. Top the salad with the sliced oranges and pears and garnish with the blood orange zest. Combine remaining olive oil, lime juice and reserved blood orange juice. Just prior to serving drizzle juice mixture over the salad.
