Serves 4

Created by Sam Taylor


ClemenGold and ginger dressing

20 g (2 cm) fresh ginger

1 clove garlic

30 ml (2 tbsp.) water

30 ml (2 tbsp.) white wine vinegar

45 ml (3 tbsp.) honey

juice and zest of 2 ClemenGold

190-250 ml olive oil

salt and pepper


Salmon salad

400 g fresh salmon portions

salt and pepper

45 ml (3 tbsp.) butter, melted

10 ml (2 tsp.) sugar

2 ClemenGold, cut into halves

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 blend to a fine paste.
  • Add the vinegar, honey, the ClemenGold juice and zest and 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.

Salmon salad

  • Preheat the oven to 190˚C.
  • Place the salmon portions onto a baking tray that has been sprayed with non-stick spray.
  • Season with salt and pepper and pour the melted butter over the salmon
  • Bake in an oven preheated to 190˚C for 10-12 minutes until the salmon is cooked through.
  • Flake the salmon.
  • 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.