Mediterranean Citrus Salmon Platter

Tue, 28 January 2025

Ingredients  

Citrus-Baked Salmon:

• 1.2kg side of salmon, skin on 
• 60ml extra virgin olive oil 
• 2 organic lemons, thinly sliced 
• 2 oranges, thinly sliced 
• Large bunch fresh dill 
• Sea salt and freshly ground black pepper 

Ancient Grains:

• 200g quinoa 
• 200g wild rice 
• 1L vegetable stock 
• Pinch of sea salt 

Citrus-Mustard Dressing:

• 120ml extra virgin olive oil 
• Juice of 2 lemons 
• Juice of 1 orange 
• 2 tablespoons Dijon mustard 
• 2 cloves garlic, minced 
• 2 teaspoons dried oregano 
• Sea salt and black pepper to taste 

Salad Components:

• 250g baby beets, cooked and diced 
• 2 baby cucumbers, diced 
• 200g mixed olives 
• 400g cherry tomatoes, quartered 
• Ssalad leaves  
• Extra virgin olive oil and sea salt for tomatoes 

Creamy Feta Dip

• 200g feta cheese 
• 200g cottage cheese 
• 1 tablespoon extra virgin olive oil 

To Serve: 

• 200g quality hummus 
• Fresh herbs (dill, parsley, mint) for garnishing 
• Large serving platter 

Method: 

Prepare the Salmon:

•    Preheat oven to 200°C (180°C fan) 
•    Line a large baking tray with parchment 
•    Place salmon skin-side down 
•    Drizzle with olive oil, season with salt and pepper 
•    Layer citrus slices on top 
•    Tuck dill sprigs around and on top 
•    Bake for 20-25 minutes until just cooked through 

Cook the Grains:

•    Rinse quinoa and wild rice separately 
•    Cook each in vegetable stock according to package instructions. The quinoa takes 15 minutes but the wild rice takes 45mins.  
•    Combine when cooked 

Make the Dressing:

•    Whisk all dressing ingredients in a bowl 
•    Season to taste 
•    Reserve half for the grains, half for serving 

Prepare the Feta Dip:

•    Blend feta, cottage cheese, and olive oil until smooth 
•    Season if needed 

Assembly: 

1. Toss cooked grains with half the dressing
2. Spread dressed grains on serving platter
3. Place cooked salmon on top
4. Arrange around the salmon:

•  Diced beets 
•  Cucumber 
•  Olives 
•  Seasoned tomatoes 
•  Dollops of hummus 
•  Dollops of feta dip 

5. Drizzle remaining dressing over salmon and vegetables
6. Garnish generously with fresh herbs