From “Relaxed Cooking with Curtis Stone,” by Curtis Stone (Potter). Serves 4.
Ingredients
4 oranges
1 or 2 limes
1 tablespoon soy sauce
3 tablespoons grapeseed oil
6 cups mache leaves
2 cups frisee lettuce, torn into bite-sized pieces
1/2 cucumber, peeled, seeded and thinly sliced
7 ounces sushi-grade salmon, skin removed
1 teaspoon sesame seeds, toasted
Directions
Grate the zest of 1 orange and 1 lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a large mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl. Pour any juice into a cup and reserve it for another use. Add the mache, frisee and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-inch thick slices. Add the salmon to the bowl. Drizzle with the dressing and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
Divide the salad among 4 serving plates. Sprinkle with the toasted sesame seeds, and serve.
