Salmon on lamb's lettuce with orange and nut dressing

Ingredients for 6 servings:

• 900 g salmon
• 15 ml rapeseed oil or sesame oil, for frying
• 500 g lamb’s lettuce
• 500 g cherry tomatoes
• 4 m.-sized orange(s)
• some pine nuts
• 6 tsp orange juice
• 60 g hazelnuts, chopped
• 30 ml sherry vinegar
• 15 ml Grand Marnier
• 30 ml cream
• 100 ml hazelnut oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Low-carb

For the salad, first peel the oranges and fillet them over a bowl to collect the juice for the dressing. Cut the flesh out of each segment. Wash the lamb’s lettuce thoroughly; it is often a bit sandy. Then tear off the stalks and arrange the leaves on the plates. Spread the orange flesh and halved tomatoes on top. Scatter some pine nuts on top. For the dressing, mix the orange juice, cream, Grand Marnier, and vinegar well, season, and then slowly stir in the hazelnut oil until the dressing forms a smooth emulsion. Stir in the chopped hazelnuts. Finally, cut the salmon into long pieces and fry in oil on both sides. Place the salmon on the salad and drizzle with the dressing.