Good Friday is only a couple of days away and for many, that means no meat.   I thought I would test fly a little salmon dish that would be perfect for a Good Friday lunch or dinner to share with family and friends.  Pan seared salmon resting on a bed of citrusy salad heaven and lucky for me……I will get to eat it again!

Prep time:   15 Minutes         Cooking time:   15 Minutes           $$  Low to Medium Budget

Serves 4

1 tbs of olive oil for frying

4 x 150gm Salmon fillets, skinned & boned

1 large navel orange, either sliced or segmented

1 bunch of asparagus, woody ends trimmed and sliced into 4cm lengths

4 radishes, halved and thinly sliced

1 avocado, skin removed, halved and sliced

1 small red onion, halved and finely sliced top to bottom

1 cup of flat leaf parsley leaves, roughly chopped

1/4 cup of freshly squeezed orange juice

1/4 cup of extra virgin olive oil

2 tbs of red wine vinegar

Sea salt and cracked pepper

Heat a large fry pan to nice and hot and add a little olive oil.  Fry the asparagus spears for approximately 4-5 minutes until tender and nice and bright green in colour.  Remove from the pan and place in a large bowl.

Add the radish, orange, avocado, red onion and parsley leaves to the bowl and toss gently to combine.  In a smaller bowl combine the extra virgin olive oil, orange juice and red wine vinegar, season with salt and pepper and whisk well to combine.

Season the salmon fillets with salt and pepper and fry them in the same pan for approximately 4 minutes either side or until just cooked but still a little pink in the middle.

Pour about 2/3 of the dressing over the salad and toss gently.  Divide the salad in neat piles between four serving plates.  Lay a piece of salmon on top of the salad on each plate and drizzle over the remaining dressing.  For a final flourish and burst of flavour, drizzle each plate with a small amount of extra virgin and serve!