Salmon and citrus salad
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Ingredients
1 yellow pepper, de seeded and sliced
1 onion, peeled and sliced
4 darns of salmon
1 orange, segmented and juice kept
1 grapefruit, segmented and juice kept
4 handfuls of leaves
3 tbsp olive oil
200g soft goat's cheese, crumbled
Method
Toss the peppers and onions in a little oil and season the pieces of fish. Place the fish on top of the peppers and onion in an ovenproof dish and drizzle with a little more oil.
Place into an oven heated to 180°C and bake for 15 minutes until the peppers have softened and the salmon is cooked through. To tell when the salmon is done, it will have changed from translucent to an opaque pink in the centre.
Mix the oil with one tablespoon of orange juice and one tablespoon of grapefruit juice. Taste and season.
Toss the citrus segments, goats cheese and leaves in dressing. Sit the salmon on top of the leaves and scoop the peppers and onions on top of the fish.
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