Ingredients
Dressing
- 1 orange
- 1 lemon
- fresh coriander
- 30 g extra virgin olive oil
- ½ fresh green chilli
- 1 tbsp sweet chilli sauce
- 30 g fish sauce
- 2 spring onions
- 2 tsp rice wine vinegar
- sea salt
- raw sugar
Salad
- 500g water
- 300 g white fish fillet
- 500 g fresh boneless salmon fillet
- 300 g raw prawns
- 1 – 2 tbsp olive oil
- 300 g scallops
- 100 g fresh baby spinach leaves
- ½ red onion
- fresh herbs
- 1 lemon
Preparation
Dressing
- Place orange zest and lemon zest into mixing bowl and grate 3 sec/speed 7. Scrape down sides of mixing bowl with spatula, then repeat grating 3 sec/speed 7. Scrape down sides of mixing bowl with spatula again.
- Add all remaining dressing ingredients, including orange juice and lemon juice, and blend 10 sec/speed 6, until just combined. Take care not to overwork your dressing to avoid splitting. Transfer into a serving jug and set aside.
Salad
- Place water into mixing bowl. Place Varoma dish into position, then weigh white fish fillets into it.
- Insert Varoma tray, then weigh salmon and prawns onto it. Secure Varoma lid and steam 10-15 min/Varoma/speed 1, or until seafood is cooked through. Remove Varoma dish and set aside to cool, placing Varoma lid under the dish to avoid drips.
- Heat olive oil in a medium-sized non-stick frying pan over a medium-high heat. Place scallops into frying pan and fry on both sides until golden brown and cooked through (approx. 1 minute each side). Transfer scallops onto a plate lined with paper towel to blot excess oil.
- Once prawns, salmon and scallops have all cooled to room temperature, transfer seafood into a large bowl and place into refrigerator until chilled (approx. 30-40 minutes).
- Arrange baby spinach or mixed salad greens and red onion on a serving platter. Top with cooled seafood, drizzle over reserved dressing, and garnish with fresh herbs and lemon wedges. Serve immediately.
Ewa’s note
This is a lovely example of real home cooking: budget-friendly ingredients, big flavour and a calm process that is easy to repeat.
