Orange-Glazed Salmon with Chicory, Celery & Apple Salad
Tender oven salmon with citrus, mild chilli and a crisp Belgian-style salad of chicory, celery and apple. Fresh, light and elegant without being complicated.
Servings
Ingredients
- 0.5 lemon juice
- 300 g salmon fillets
- 0.5 tsp paprika
- 0.5 orange flesh cut into pieces
- 1 tbsp mild chilli sauce
- 2 chicory heads
- 0.5 celery stalk
- 1 green apple
- 1 tbsp lemon juice for the apple
- 5 tbsp neutral oil
- 2 tbsp vinegar
- 50 ml low-fat yoghurt
- salt and pepper
Instructions
- Preheat the oven to 180°C. Squeeze lemon over the salmon and season with paprika, salt and pepper. Mix the orange pieces with chilli sauce and spoon over the fish. Bake for 12 to 15 minutes.0.5 lemon, 300 g salmon fillets, 0.5 tsp paprika, 0.5 orange, salt and pepper, 1 tbsp mild chilli sauce
- For the salad, halve the chicory and remove the bitter core. Slice the celery and apple. Toss the apple with diluted lemon juice to prevent browning.2 chicory heads, 0.5 celery stalk, 1 green apple, 1 tbsp lemon juice
- Whisk the oil, vinegar and yoghurt into a light sauce. Toss the chicory, apple and celery with the dressing and serve with the salmon.5 tbsp neutral oil, 2 tbsp vinegar, 50 ml low-fat yoghurt
Drink pairing
This dish has rich salmon, citrus sweetness and a slightly bitter crisp salad. Pair with bright acidity and clean fruit.
Alcoholic
- Sancerre or Sauvignon Blanc
- Dry Riesling
- Belgian Witbier
Non alcoholic
- Sparkling orange and lemon water
- Cold green tea with apple
- Alcohol-free Sauvignon-style white
Nutrition per serving
Calories: 714kcal (36%) | Carbohydrates: 41g (14%) | Protein: 38g (76%) | Fat: 47g (72%) | Saturated Fat: 6g (38%) | Cholesterol: 84mg (28%) | Sodium: 272mg (12%) | Potassium: 2425mg (69%) | Fiber: 18g (75%) | Sugar: 21g (23%) | Vitamin A: 10208IU (204%) | Vitamin B12: 5µg (83%) | Vitamin C: 68mg (82%) | Vitamin E: 17mg (113%) | Vitamin K: 1044µg (994%) | Folate: 697µg (174%)
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