The orange prawn salad with smoked salmon is a tasty side dish that you can also serve at an important dinner and a healthy recipe suitable for everyone. The prawn and orange salad with smoked salmon is a simple and elegant seafood starter, perfect to bring to the table for a festive lunch or for a fish-based dinner with friends or family. An easy and refined dish, ideal for Christmas and New Year’s that you can also make with frozen prawns and it is ready in very little time, perfect for winter when citrus fruits are at the height of their season. Ready to prepare it together? Let’s go to the kitchen, the prawn and orange salad recipe awaits, but first I remind you that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make the prawn and orange salad
- 10 prawns (also frozen)
- 7 oz smoked salmon (in fillets or slices)
- 2 oranges
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
Tools
- Cast-iron griddle
- Bowls
Steps to make the prawn and salmon salad with orange
For this recipe you can use either fresh or frozen prawns, but always of good quality.
Shell the prawns, remove the heads and, with the help of a toothpick, pull out the intestinal vein. Place them on a preheated griddle and grill them for a few seconds on each side, just long enough for them to turn white. Collect them in a bowl and add parsley, salt, oil, and orange juice.
Mix and cut the salmon into small pieces; I used a whole fillet of smoked salmon, but you can also use sliced smoked salmon. Segment one orange (remove all the white pith) and slice it.
Arrange the orange segments and the salmon on a plate, place the prawns together with the orange and salmon, and drizzle with the prawn marinade.
Serve immediately or store in the refrigerator covered with plastic wrap for up to the next day, but ideally let it rest in the fridge for a couple of hours at most.
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