Salmon Salad with ClemenGold & Ginger Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
ClemenGold and Ginger Dressing
  • 20 g (2 cm) fresh ginger
  • 1 garlic clove
  • 30 ml water
  • 30 ml white wine vinegar
  • 45 ml honey
  • zest and juice of 2 ClemenGolds
  • 190 - 250 ml olive oil
  • salt and pepper
  • 400 g fresh salmon portions
  • 45 ml butter, melted
  • salt and pepper
  • 10 ml sugar
  • 2 ClemenGolds, halved
  • 120 g fresh peas, blanched
  • 140 g mange tout, blanched
  • 180 g fine beans, blanched
  • 85 g baby salad leaves, washed
  • 1 ClemenGold, peeled and segmented
ClemenGold and Ginger Dressing
  1. Place the ginger, garlic and water into a food processor and process until a fine paste.
  2. Add the vinegar, honey and the zest and juice of the ClemenGolds.
  3. Process to mix.
  4. With the processor running, slowly add enough of the oil in a steady stream, until the dressing thickens slightly and is well blended.
  5. Season to taste with salt and pepper.
  1. Place the salmon portions onto a baking tray that has been sprayed with non-stick spray.
  2. Season with salt and pepper and pour over the melted butter.
  3. Bake in an oven that has been preheated to 190˚C for 10 – 12 minutes or until the salmon is cooked through.
  4. Flake the salmon into pieces.
  5. Sprinkle the sugar over the ClemenGold halves and grill flesh side down until caramelized.
  6. Toss the flaked salmon with the remaining salad ingredients.
  7. Serve immediately with the ClemenGold and Ginger Dressing and the caramelised ClemenGold halves.
Recipe by Pomegranate Days at