This salad offers a fantastic flavour combination: hazelnuts and orange. It is a wonderfully colourful dish, and the salmon with the hazelnut dressing becomes crispy and extra rich under the grill.
2 teaspoons rapeseed oil
1 orange, grated zest and juiced
4 pieces salmon fillet, 110-130 g each
300g green beans
200g rocket leaves
150g cherry tomatoes
1 orange, peeled and segmented
1 Preheat your grill to medium. Line a baking tray with greaseproof paper.
2 Crush half the hazelnuts using a pestle and mortar, then tip into a small mixing bowl. Add the rapeseed oil and orange zest and stir to mix.
3 Remove the skin from your salmon fillets and place them on the baking tray. Grill them for 6 minutes. Turn the fillets over and cover with the crushed hazelnut mixture, then grill for a further 4 minutes. Remove the salmon from the grill and leave to cool slightly.
4 Meanwhile, bring a medium-sized saucepan of water to the boil. Drop in the green beans and blanch for no more than 1 minute. Drain in a colander and rinse under cold water to stop the cooking process and keep them bright green. Place the beans in a bowl and add the rocket leaves, orange juice and some salt and pepper.
5 Next add the tomatoes to the salad, one at a time: place between your thumb and forefinger and squeeze the tomato so that it rips apart and the juice oozes out. Add the halved orange segments and toss everything gently together.
6 Set a frying pan on a medium heat and add the rest of the hazelnuts. Toast for 3–4 minutes until lightly browned; keep swirling the nuts in the pan to ensure they brown evenly and don’t burn. Add these to the salad and mix through.
7 Serve the salmon fillets with the salad on the side.
Recipe courtesy of Lily Simpson and Rob Hobson, extracted from The Detox Kitchen Bible.