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Asian-inspired Mandarin salad with crispy-skinned salmon

Recipe created in collaboration with Red Rich Fruits, locally-owned growers of superior quality fresh Australian fruit.

New-season Murcott Mandarins add a citrusy zing to this Asian-Inspired Mandarin Salad with Crispy-Skinned Salmon recipe. It’s fast and easy to throw together, making it perfect for mid-week family meals. This recipe was made with Red Rich Fruits Murcott Mandarins grown in Gayndah (QLD), but could easily be made with our other mandarin varieties such as Imperial or Afourer.

Serves 4

Ingredients

For the salmon

  • 4 salmon fillets, skin-on
  • 1 tbsp olive oil
  • Salt & pepper to season

For the salad

  • 2 Red Rich Fruits Murcott or Imperial mandarins (we’ve used new-season Murcott mandarins)
  • 2 handfuls mixed lettuce
  • 500g shredded fresh veggies or slaw mix (we’ve used carrot, red capsicum, purple cabbage, kale, beetroot and celery)
  • 2 spring onions, sliced
  • 1 bunch coriander, chopped
  • 1 fresh red chilli, finely sliced

For the dressing

  • 1 tbsp fresh mandarin juice
  • 1 ½ tbsp olive oil
  • ½ tbsp toasted sesame oil
  • 60ml rice wine vinegar
  • 1 ½ tbsp honey
  • ½ tbsp soy sauce
  • 1 garlic clove, crushed
  • ½ tbsp ginger, grated
  • Salt & pepper to taste

To garnish

  • 1 handful of peanuts or cashews, roughly chopped
  • 1 tbsp sesame seeds

Method

For the salad

  1. Using a sharp serrated knife, slice one of the mandarins in half. Juice half and set the juice aside for the dressing. Peel and slice the remaining 1 ½ mandarins into rounds, then separate the segments.
  2. Combine mandarin pieces with the rest of the salad ingredients in a large bowl.

For the dressing

Combine ingredients in a small bowl and whisk to combine. You may need to warm it for 10-20 seconds in a microwave to soften the honey.

For the salmon:

  1. Place the salmon skin side up on a plate. Drizzle with olive oil, then rub salt and pepper into the skin.
  2. Heat a large, non-stick frying pan (we’ve used an Essteele Per Salute 28” Skillet) over medium-high heat. Place salmon skin-side down into the frying pan and cook until the skin is crispy (about 4 minutes). Flip the salmon fillets over and cook for another 4-5 minutes, or until cooked to your liking.

For the salmon:

Pour the dressing over the salad and gently toss to combine. Sprinkle with chopped nuts and sesame seeds, and serve alongside the salmon. We’ve used a selection of Essteele woodware to serve at table.