Salmon Salad with ClemenGold and Ginger Dressing
Serves 4

A summer or winter salmon salad with a citrusy ClemenGold and Ginger Dressing

ClemenGold and Ginger Dressing
20 g (2 cm) fresh ginger
1 garlic clove
30 ml water
30 ml white wine vinegar
45 ml honey
zest and juice of 2 ClemenGolds
190 – 250 ml olive oil
salt and pepper

400 g fresh salmon portions
45 ml butter, melted
salt and pepper
10 ml sugar
2 ClemenGolds, halved
120 g fresh peas, blanched
140 g mange tout, blanched
180 g fine beans, blanched
85 g baby salad leaves, washed
1 ClemenGold, peeled and segmented


ClemenGold and Ginger Dressing

Place the ginger, garlic and water into a food processor and process until a fine paste.
Add the vinegar, honey and the zest and juice of the ClemenGolds.
Process to mix.
With the processor running, slowly add enough of the oil in a steady stream, until the dressing thickens slightly and is well blended.
Season to taste with salt and pepper.


Place the salmon portions onto a baking tray that has been sprayed with non-stick spray.

Season with salt and pepper and pour over the melted butter.

Bake in an oven that has been preheated to 190˚C for 10 – 12 minutes or until the salmon is cooked through.
Flake the salmon into pieces.
Sprinkle the sugar over the ClemenGold halves and grill flesh side down until caramelized.
Toss the flaked salmon with the remaining salad ingredients.

Serve immediately with the ClemenGold and Ginger Dressing and the caramelised ClemenGold halves.