Seared salmon with heather honey dressing

• olive oil↗1 tbsp tbsp
• salmon fillet↗450g g

  skinned

• oranges↗2large
• red onions↗3small
• large, cooked, peeled prawn225g g
• bistro leaves or mixed salad leaves2 x 150g bags
• olive oil↗125ml ml
• wholegrain mustard↗2 tbsp tbsp
• heather honey↗1 ½ tbsp tbsp

  or clear honey

• mayonnaise↗1 tbsp tbsp
• white wine↗1 tbsp tbsp

  or raspberry vinegar

Step-by-step instructions

1. 1

   The day before, heat the olive oil in a non-stick frying pan, then cook the salmon, skinned side down, for 12-15 minutes, turning half way through. It should be cooked all the way through and opaque in the centre.

2. 2

   Meanwhile, make the dressing. Put olive oil, mustard, honey, mayonnaise and vinegar with some salt and pepper into a blender and whizz until well combined, then set aside.

3. 3

   Peel and segment the oranges and remove any pith (work over a plate so you can catch all the juices). Cover the oranges and keep in a cool place. Stir the orange juice into the dressing and store it in a screw top jar. Slice the onions, put into a plastic bag and store in the fridge.

4. 4

   Flake the salmon into large pieces using two forks to tease the flesh apart, then spoon over half the dressing. Cover and chill.

5. 5

   When ready to serve, shake the dressing, put the sliced onion, prawns and orange segments in a large bowl and drizzle over the remaining dressing. Add the salad leaves and toss together lightly. Using your hands, gently lift the mixture on to a large platter and scatter over the salmon flakes. Season with some coarsely ground black pepper and serve immediately.