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.
, about 675 g
, grated, divided
, halved and thinly sliced, reserving fronds (4 cups)
, peeled, halved and thinly sliced into half moons
, thinly sliced
- 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)
- 27 g,
- 19 g,
- 19 g,
- 4 g,
- 398 mg.