Sweet and spicy glazed salmon with fennel and grapefruit salad
, halved and thinly sliced, reserving fronds (about 4 cups)
, peeled, halved and thinly sliced into half moons
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.