MAKE THE VINAIGRETTE
Squeeze the oranges and one lime and mix the dill, ginger and grated orange rind with the juice.
Season with salt and pepper.
PREPARE THE SALMON
Pour 2/3 of the vinaigrette over the salmon steaks and put into a roasting bag.
Seal and marinate in the refrigerator for about 1 hour.
Then put the roasting bag into a preheated oven (180°C) and cook the salmon steaks in their own juice for about 20 minutes.
PREPARE THE SALAD
Wash and sort the corn salad and watercress and spin dry.
Mix the remaining vinaigrette with the olive oil and season to taste.
Cover each plate with salad and drizzle with the dressing.
Wash the limes and cut into wedges.
Take the salmon steaks out of the oven, place on the salad and serve immediately.