Salmon Ceviche Salad - cooking recipe

Ingredients

2 None oranges, peeled
14 oz sashimi-quality salmon, thinly sliced
6 oz watercress, trimmed
1 tbsp white wine vinegar
1 tbsp drained baby capers, rinsed
2 tsp finely chopped fresh dill

Preparation

Segment the oranges over a small bowl by running a sharp knife between each segment and membrane to create skinless segments. Reserve orange segments. Squeeze juice from leftover membranes. Reserve 1/4 cup of the juice for the dressing.
For the orange and dill dressing, whisk the vinegar, capers, dill and reserved orange juice in a small bowl.
Combine the salmon and half the dressing in a large bowl. Let stand for 5 mins.
Add the remaining dressing, watercress and orange segments; toss gently to combine. Season to taste, and serve.