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!
Ingredients
2 Servings
Allergens are marked in bold
For the Salmon:
Salmon filets (100g each)
1 tbsp Olive oil
Grated zest of ½ organic orange
Salt, pepper
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
40g Almonds
100g Feta
Instructions
Step 1
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.
Step 2
For the dressing, put all the ingredients in a screw-top jar and shake well. Season with salt and pepper.
Step 3
Place the washed kale and the dressing in a bowl and knead with your hands for about 2 minutes.
Step 4
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.
Step 5
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.
Step 6
Crumble the feta over the salad. Arrange the cooked salmon in pieces on the salad and serve.
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