May 25, 2017Chatelaine
wasabi paste, divided
garlic clove, grated, divided
skin-on salmon fillets, (about 675 g)
medium fennel bulb, halved and thinly sliced, reserving fronds (about 4 cups)
grapefruit, peeled, halved and thinly sliced into half moons
thinly sliced red onion
fried shallots, (optional)
- 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.
NutritionCalories 366, Protein 28 g, Carbohydrates 21 g, Fat 19 g, Fibre 5 g, Sodium 417 mg. Excellent source of vitamin C
Chatelaine Quickies: Provencal pan salmon