Poached salmon and orange salad

title="Poached salmon and orange salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Poached-salmon-and-orange-salad.jpg" srcset="https://img.taste.com.au/h6phzHFU/w720-h480-cfill-q80/taste/2016/11/poached-salmon-and-orange-salad-92061-1.jpeg 720w, https://img.taste.com.au/YdGavzDl/w643-h428-cfill-q90/taste/2016/11/poached-salmon-and-orange-salad-92061-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Poached salmon and orange salad"
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• 0:10 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Add flavour and depth to your cooking with beautiful citrus flavours.

Featured in
Nutrition information, Salad recipes

Ingredients

• 4 oranges


• 6 sprigs fresh thyme


• 1/2 teaspoon black peppercorns


• 4 (200g each) salmon fillets, skin on


• 1 tablespoon extra virgin olive oil


• 80g baby rocket


• 1 Lebanese cucumber, halved lengthways, sliced


• 1 avocado, cut into 2cm pieces

Method

• 
  
  
  Step 1
  
  
  
  
  Juice 2 oranges (you'll need 1 cup juice). Place orange juice, thyme, peppercorns and 3 cups cold water in a large, deep frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until cooked to your liking. Using a spatula, remove salmon from liquid. Flake into large pieces.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Finely grate rind from 1 orange. Peel oranges and segment. Squeeze membrane over a bowl to catch juice (you will need 2 tablespoons juice). Discard membrane. Place oil and orange juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine rocket, orange segments, cucumber and avocado in a bowl. Arrange salmon on salad. Drizzle with dressing. Serve.
  
  
  

• High protein


• Low carb


• Low fat


• Low kilojoule


• Low sodium


• Lower gi

Nutrition

• 1872 kj

  Energy




• 28.1g

  Fat Total




• 5.8g

  Saturated Fat




• 1.7g

  Fibre




• 40.9g

  Protein




• 104mg

  Cholesterol




• 160mg

  Sodium





• 7.2g

  Carbs (total)

All nutrition values are per serve

• Author: Claire Brookman


• Image credit: Al Richardson


• Publication: Super Food Ideas

Source: taste.com.au