Updated Jan 23, 2020Chatelaine
skin-on salmon fillets, about 675 g
wasabi paste, divided
garlic, grated, divided
medium fennel bulb, halved and thinly sliced, reserving fronds (4 cups)
grapefruit, peeled, halved and thinly sliced into half moons
shallot, thinly sliced
fried shallots, (optional)
- 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.