Peel and dice the shallots.
Remove the leaves from the chicory and cut into fine slices.
Peel the oranges and remove the segments. Squeeze the juice into a container.
In a hot wok with some olive oil, sweat the shallot for 1 minute.
Add the chicory leaves and cook with the orange juice until all the liquid has evaporated.
Add the orange segments and stir gently.
Add a drizzle of olive oil to a nonstick frying pan and fry the salmon skin side down for 1 minute over a high heat. The turn the heat down and cook the fillets for a further 3 minutes over a low heat. Cover the pan with aluminium foil during these 3 minutes.
Serve the salmon with the chicory and orange and garnish with some seasoned rocket leaves.
«ID UK :: 6679 You can serve the chicories cold as well.»