Citrus seafood salad

Dressing

• 1 orange, zest and juice
• 1 lemon, zest and juice
• 3 sprigs fresh coriander, leaves only
• 30 g extra virgin olive oil
• ½ fresh green chilli, cut into halves
• 1 tbsp sweet chilli sauce
• 30 g fish sauce
• 2 spring onions/shallots, trimmed and cut into slices
• 2 tsp rice wine vinegar
• 1 pinch sea salt, to taste
• 1 pinch raw sugar, to taste

Salad

• 500 g water
• 300 g white fish fillet, cut into pieces (3 cm)
• 500 g fresh boneless salmon fillet, cut into pieces (3 cm)
• 300 g raw prawns, peeled or with tails intact
• 1 - 2 tbsp olive oil, for frying
• 300 g scallops with or without roe, cut into halves
• 100 g fresh baby spinach leaves, or mixed salad greens
• ½ red onion, cut into thin slices
• fresh herbs, for garnishing
• 1 lemon, cut into wedges, to serve