Seared Copper River salmon salad with pear, mango, lemon, lime and almonds
Serves 4 people
1/4 cup grape seed oil
4 small Salmon fillets
1 boshe Pear
1 mango peeled and seeded
1 peach cut into wedges
1 nectarine cut into wedges
1 avocado peeled and cut into wedges
8 cherry tomatoes
1/2 red pepper cut into strips (julienne)
1/2 yellow pepper cut into strips
1 small head of Romaine lettuce
1 lime juice
1 lemon juice squeezed
2 tablespoons honey
1/2 cup cider vinegar
1/2 cup macadamia oil
1/2 cup salted almonds chopped fine
Sea salt and cracked pepper
In a frypan add grape seed oil and when oil is at smoke point place salmon fillets sealing each side for 30 seconds until fillets are nicely browned.
Leave fillets in pan to rest ,fillets should be approximately 1/2 inch thick
and for best results dont over cook.
In a bowl build your dressing adding all dressing ingredients together and whisk lastly adding salt and pepper to taste.
Add all salad ingredients into bowl and toss dressing through so all salad ingredients are coated with the dressing.
Place romaine lettuce in bottom of serving bowl and top with stone fruits and flake salmon over the top