Ingredients
- 2 portions Ocean Royale salmon, skin on and thawed in fridge
- 1 tsp salt
- 1 bag The Fresh Salad Co rocket
- ½ bunch dill
- ¼ red onion, finely sliced
- 1 orange, peeled and cut into thin wedges
- Juice of half an orange
- 2 tbsp Remano olive oil, plus extra to pan-fry salmon
- 2 tsp Casa Barelli red wine vinegar
- 1 tsp salt
Method
- Pat dry salmon and place on a plate, skin-side up. Sprinkle skin with 1 teaspoon of salt.