Salmon, Blood Orange and Chicory Salad

Beautiful blood oranges are worth making the most of whenever they are in season. They are wonderful in salads, and orange has an affinity with fish. If you can’t get blood oranges, use small normal ones. This salad makes a complete light meal served with crusty white bread to mop up the delicious juices. Ask the fishmonger to fillet and skin a tail piece of salmon for you.


  • 550 g/ lb salmon fillet, skinned
  • 3 blood oranges
  • 3-4 chicory
  • juice of 1 small lemon, strained
  • handful fresh dill or flat-leafed parsley
  • at least 6 tablespoons extra virgin olive oil
  • sea salt
  • black pepper


Put the salmon into a fairly shallow heatproof dish, such as a cast iron gratin dish, and cover completely with salted water. Bring gradually to the boil, bubble for only a minute, then remove from the heat and leave the fish to cool in the water at room temperature. When the fish is cold, drain well, break into fairly large flakes and put on one side.

Cut the skin off the blood oranges with a small, sharp knife so that you remove all the white pith. Then slice across in very thin circles, removing any pips. Cut the base off the chicory and then slice across at 1.25cm/½ in intervals. Arrange the pieces of salmon, circles of orange and chicory prettily in a wide, shallow dish. Just before serving, pour the lemon juice over the salad and season with crushed sea salt and freshly ground black pepper. Chop up the dill or parsley fairly small and scatter over liberally. Finally, gradually spoon plenty of extra virgin olive oil over the salad.