Drain the can of salmon, reserving 1 tbsp of the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside.
Mix together the reserved salmon liquid, wholegrain mustard, balsamic vinegar and olive oil in a large salad bowl. Add the red onion and toss to coat.
Using a sharp, serrated knife, remove all the peel and pith from the oranges. Do this over the salad bowl to catch all the juice. Cut the oranges into segments, removing all the membrane, and add these segments to the salad bowl with the cucumber and tomatoes.
Tip the salad leaves and salmon chunks into the salad bowl. Season with a little salt and plenty of black pepper, toss gently to coat in the dressing, then serve.
Cook’s tip: Remember that the softened bones in canned salmon are edible. They are a great source of calcium – essential for the health and maintenance of your own bones!
• 1 x 418g or 2 x 213g cans red or pink Alaska salmon
• 2 tsp wholegrain mustard
• 2 tsp balsamic vinegar
• 2 tbsp olive oil
• 1 red onion, finely sliced
• 2 oranges
• ¼ cucumber, sliced
• 12 cherry tomatoes, halved
• 2 x 125g bags spinach, watercress and rocket salad
• Salt and freshly ground black pepper