Salmon, orange and avocado


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Combining the acid of citrus fruit with raw fish is an old idea. Combining it with the buttery richness of fresh, raw salmon spiced with a cumin vinaigrette in a colourful salad is a new idea whose time has come. If you can’t cope with raw salmon, sear the fillet, skin-side down, for a few minutes in a hot pan and leave to rest before proceeding with recipe.


  • 500 g (1 lb) fresh salmon fillet
  • 2 avocados
  • 2 oranges
  • 1 purple onion
  • mixed salad greens fresh coriander


  • 1 tbsp grated orange rind
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 3 tbsp red wine vinegar
  • sea salt and pepper
  • 1 tsp cumin seeds, dry roasted


Peel skin away from salmon. Run your fingers over flesh to check for any small bones. Slice into thin sashimi-style slices and set aside.

Peel avocados, remove stones, and cut into long slices. Peel oranges with a sharp knife, including pith, and cut into segments, removing as many pips as possible. Peel onion and slice very, very finely into rings. Wash and shake dry salad leaves.

Whisk orange rind, garlic, olive oil, red wine vinegar, salt, pepper and cumin seeds together in a bowl until thickened. Toss leaves in vinaigrette and arrange in large bowl or on separate serving plates. Arrange salmon, avocado, orange and onion on top, and pour over remaining vinaigrette. Tuck in coriander leaves and serve.