Beetroot Kale Salad with Salmon and Orange Dressing
We’ve teamed up with Neff Kitchens so you can liven up your lunch with a fresh and vibrant salad.
With juicy beetroot, crunchy kale and fresh salmon fillets, this Springtime salad recipe will brighten up your day – whatever the weather!
Allergens are marked in bold
For the Salmon:
Salmon filets (100g each)
1 tbsp Olive oil
Grated zest of ½ organic orange
For the Dressing:
2 tbsp Juice from ½ organic orange
3 tbsp White balsamic
3 tbsp Olive oil
1 tbsp Liquid honey Salt, pepper
For the Salad:
200g Kale (without stalk, chopped in pieces)
2 Small apples
Juice from ½ lemon
2 Cooked beetroots
Rinse the salmon in cold water and dry with kitchen paper. Mix olive oil, orange zest, salt and pepper in a bowl. Marinate the salmon and place it in an unperforated steamer basket.
For the dressing, put all the ingredients in a screw-top jar and shake well. Season with salt and pepper.
Place the washed kale and the dressing in a bowl and knead with your hands for about 2 minutes.
Steam the salmon ﬁlet at 75 °C (shelf height 2) for about 8 minutes. The cooking time depends on the thickness of the fillets, the fish should still be a little glassy in the middle.
In the meantime, wash and core the apples and cut them into pieces. Sprinkle with a little lemon juice. Cut the beetroot into cubes or sticks. Coarsely chop the almonds. Add everything to the salad and mix.
Crumble the feta over the salad. Arrange the cooked salmon in pieces on the salad and serve.