seared salmon salad with orange, teriyaki and ginger

Make a marinade with the juice of an orange and about 3 tablespoons of teriyaki sauce and a chunk of ginger finely grated. Place a small side of salmon or lightly smoked salmon/ trout in the sauce and turn.

Heat a pan, drizzle a bit of sesame oil over the top side of the salmon and put in the pan, searing it for about a minute.  Drizzle a bit of oil on the underside, turn and cook  for about one minute.  When the fish is seared and still pink inside pour the juice into the pan and allow it to bubble.  Remove from the heat and take the fish out the pan. The sauce will thicken very quickly.  If it gets to thick and gooey, squeeze a bit more orange juice in the pan to reduce and deglaze.

Slice the salmon into thin slices and scatter over a bed of wild rocket.  Sprinkle over sliced spring onions and toasted pine kernels, drizzle the sauce over the salad and fish. The sweet orange makes a nice change from lemon and compliments the salmon so well.

Made in minutes and so easy, light, healthy and delicious.

Serve with a nice new potato salad, or brown bread.