Sweet and spicy glazed salmon with fennel and grapefruit salad

8

PREP TIME

15 min

TOTAL TIME

20 min

Serves

4

Sweet and spicy glazed salmon with fennel and grapefruit salad

Photo, Erik Putz.

Have dinner ready in a flash with this salmon and salad combo.


Ingredients

  • 4 skin-on salmon fillets , about 675 g
  • 5 tsp wasabi paste , divided
  • 5 tsp honey , divided
  • 1 clove garlic , grated, divided
  • 1/2 tsp salt , divided
  • 2 tsp rice vinegar
  • 4 tsp olive oil
  • 1 medium fennel bulb , halved and thinly sliced, reserving fronds (4 cups)
  • 1 grapefruit , peeled, halved and thinly sliced into half moons
  • 1 shallot , thinly sliced
  • 3 cups watercress
  • 2 tbsp fried shallots , (optional)

Instructions

  • POSITION rack in top third of oven, then preheat broiler. Line a baking sheet with foil.
  • ARRANGE salmon, skin-side down, on prepared sheet. Stir 3 tsp each wasabi and honey with half of grated garlic and 1/4 tsp salt in a small bowl. Spoon wasabi mixture over salmon. Broil until a small paring knife inserted into thickest part of fish comes out warm, 5 to 6 min.
  • WHISK remaining 2 tsp each wasabi and honey, remaining grated garlic, 1/4 tsp salt, rice vinegar and oil in a large bowl. Add sliced fennel, fronds, grapefruit, shallot and watercress and toss to combine. Divide among 4 plates and serve with salmon. Garnish with fried shallots.

Nutrition (per serving)

  • Calories
  • 356,
  • Protein
  • 27 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 19 g,
  • Fibre
  • 4 g,
  • Sodium
  • 398 mg.
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