Seared-salmon salad with ruby grapefruit and snow peas
39
- Prep Time15 mins
- Total Time15 mins
- Makes4 Servings
Photo, Michael Alberstat.
Ingredients
4 skin-on salmon fillets, about 400 g total
1/8 tsp salt
2 tsp olive oil
1 cup snow peas, trimmed
8 leaves Boston lettuce, washed and dried
4 cups arugula
2 avocados
1 large ruby red grapefruit
FOR GRAPEFRUIT-DILL DRESSING:
1/4 cup grapefruit juice
1 tbsp Dijon mustard
1 tsp granulated sugar
1/2 tsp salt
1/4 cup olive oil
2 garlic cloves, minced
1 tbsp finely chopped fresh dill
Instructions
Sprinkle salmon with 1/8 tsp salt. Heat a medium non-stick frying pan over medium-high. Add 2 tsp olive oil, then salmon, skin-side up. Cook until underside of fillet is light golden, about 3 to 4 min.
Turn fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 more min.
Bring water to boil in a kettle. Place snow peas in a bowl and pour hot water over to cover. Drain after 30 sec. Immediately rinse with cold water. Pat dry with paper towels. Divide lettuce and arugula among 4 plates. Peel avocados and remove pits. Cut into small cubes.
Slice peel from top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments over a medium bowl to catch juice. Leave segments in bowl and measure out 1/4 cup juice. Pour into a small bowl. Whisk in Dijon, sugar, 1/2 tsp salt, 1/4 cup oil, garlic and dill. Arrange avocados and grapefruit on greens, then top each plate with a warm salmon fillet. Drizzle salads with dressing just before serving.
Nutrition (per serving)
Calories 504, Protein 23g, Carbohydrates 16g, Fat 40g, Fibre 7g, Sodium 477mg.