Pink Fish with Green Leaves and Orange
Cut the salmon fillet into long slices. Set aside.
Peel one orange and slice the peel finely into strips. Blanch the zest 3 times in boiling water for one minute.
Add the sugar and 50 ml of water to a saucepan. Stir until the sugar dissolves. Bring to the boil, add the blanched zest and cook for 5 minutes. Remove from the heat and set aside to cool.
Peel the remaining oranges and segment them, cutting through and around the membrane to release them. Work over a bowl to catch an orange juice.
Add the orange segments to the lettuce, divided between bowls.
Heat a tablespoon of oil in a frying pan. Brown the slices of salmon on both sides for about 2 minutes. Season with salt and pepper as they cook.
Add to the salad.
Whisk the remaining oil with the orange juice and plenty of seasoning. Pour the dressing over the salad and serve immediately, decorated with parsley.