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Sweet and spicy glazed salmon with fennel and grapefruit salad

22

  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 servings
Sweet and spicy glazed salmon with fennel and grapefruit salad

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 5 tsp wasabi paste, divided

  • 5 tsp honey, divided

  • 1 garlic clove, grated, divided

  • 1/2 tsp salt, divided

  • 4 skin-on salmon fillets, (about 675 g)

  • 4 tsp olive oil

  • 1 medium fennel bulb, halved and thinly sliced, reserving fronds (about 4 cups)

  • 1 grapefruit, peeled, halved and thinly sliced into half moons

  • 1/4 cup thinly sliced red onion

  • 3 cups watercress

  • 2 tbsp fried shallots, (optional)

Instructions

  • PREHEAT barbecue to medium.

  • MIX 1 tbsp each of the wasabi and honey, half of the garlic and 1/4 tsp of the salt in a small bowl. Brush salmon with wasabi mixture on all sides except skin.

  • OIL grill. Barbecue fillets, skin-side down, until the fish flakes easily with a fork, 7 to 10 min.

  • WHISK remaining 2 tsp each of the wasabi and honey, remaining half of the garlic, remaining 1/4 tsp of the salt, oil and reserved fennel fronds in a large bowl. Add sliced fennel, grapefruit, onion and watercress and toss to combine. Divide among 4 plates and serve with salmon. Garnish with shallots.


Chatelaine Quickies: Provencal pan salmon


Nutrition (per serving)

Calories 366, Protein 28g, Carbohydrates 21g, Fat 19g, Fibre 5g, Sodium 417mg.
Excellent source of vitamin C.

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