Chicken & Pear Salad
A great warm starter with seasonal pears and chicory.
Ingredients
4 tbsp orange juice
2 tsp dried thyme
1 tsp paprika
4 salmon fillets
½ tsp grated orange peel
2 oranges, peeled, cut into 1cm pieces
½ red pepper, finely chopped
1 tbsp honey
1 tbsp red onion, chopped
2 tsp flat leaf parsley
½ tsp ground ginger
Schwartz Sea Salt and Black Pepper, to season
Method
- For the salmon, mix the orange juice, thyme and paprika in a large bowl. Season with a pinch of salt and add the salmon fillets, turn to coat well, cover and set aside for 30 mins.
- For the relish, mix the ingredients in a bowl, cover and refrigerate.
- Preheat the oven to 200C. Place the salmon on a foil-lined tray, bake for 15-20 mins or until the fish flakes easily with a fork. Serve with the relish.
