Seared Scottish Salmon and prawn salad with an aromatic honey dressing
Method
Did you know Scotland is one of the largest seafood producers in Europe and the third largest producer of farmed Atlantic salmon in the world? Scottish Salmon was also the first foreign product to gain France's prestigious 'Label Rouge' quality mark.
This recipe showcases two of Scotland's seafood exports - Scottish Salmon and prawns - expertly teamed with an aromatic honey glaze.
Sear the Scottish Salmon:
- Place pan over a medium-high heat
- Add sunflower or canola oil
- Bring up to temperature (the oil will start to simmer and will sizzle when you add the salmon)
- Season the salmon with salt and pepper
- Place the salmon in the pan, skin side down
- Cook for 5 minutes
- Turn the salmon over and cook for an additional 3-4 minutes
- Turn the salmon over again and cook for another 2-3 minutes
- Remove from heat and place in the refrigerator for 45 minutes
Sear the prawns or shrimp:
- Place a pan over medium heat
- Add sunflower or canola oil
- Bring up to temperature (the oil will start to simmer and will sizzle when you add the prawns)
- Add the prawns to the pan
- Season the prawns with salt and pepper
- Cook for 2-3 minutes, flipping the prawns on occasion
- Squeeze ¼ lime over the prawns
- Remove from heat and place in the refrigerator to cool for 40-50 minutes
Make the salad dressing:
- Add the olive oil, honey, lime juice, garlic powder, cumin, white sugar and Dijon mustard to a mixing bowl
- Whisk ingredients until smooth and fully mixed
Final presentation:
- Cut the oranges into slices
- Gently flake the salmon
- Toss the fresh mixed greens and the dressing
- Plate the greens
- Add the oranges, Scottish Salmon and prawns
- Top with sliced red onion
- Enjoy!
*All measurements are U.S. measurements.