I´ve been meaning to promote this latest salad recipe I came up with as a winter salad, but who am I kidding? This one will work as well in summer and any season, really. It’s the oranges that give me a winter feeling, along with the fact that due to the cooked salmon it’s a warm-ish salad. But the oranges can just as well take your mind to a summer in Tuscany, and give you all the sunny vibes we so direly miss this gloomy winter. Whenever you decide to make it though, I assure you that you’ll love it, as it is such a perfect blend of flavours – the buttery flavoured salmon (Ras el Hanout is my absolute favourite spice blend for salmon), the sweet and slightly sour orange, the mild yet buttery textured avocado, the nutty, kokumi parmesan, the fresh mint, and finally the complex sweet balsamic vinegar. It’s taken me quite a few iterations to get to this level of perfection, and now I am ready to share it with you.
two small avocados
two small oranges
a tbsp balsamic vinegar
a tbsp olive oil
Ras el Hanout
1. Rub the salmon in a thin layer of Ras el Hanout and bake for about 20 minutes at 180 degrees. Depending on your oven, you might want to get it out sooner, just make sure it’s ever slightly crunchy on the outside. Once done, let cool for one minute and then shred it with the help of a fork and a knife.
2. Peel the orange and either cut it in slices (more aesthetic) or cubes (more practical). Chop the avocado in bite sized cubes as well and grate the parmesan in thin but wide slices.
3. Start assembling. First, the avocado, then the shredded salmon, then the orange and finally the parmesan cheese and finely chopped mint leaves. Note: I leave at your discretion how many mint leaves and parmesan to use as it’s a matter of taste.
4. Season with salt and add the olive oil and balsamic vinegar before mixing it all together and serving.