Sweet and spicy glazed salmon with fennel and grapefruit salad

13

PREP TIME

15 min

TOTAL TIME

25 min

Serves

4

Sweet and spicy glazed salmon with fennel and grapefruit salad

Photo, Erik Putz.

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