Sweet and spicy glazed salmon with fennel and grapefruit salad

Prep 15 min
Total 20 min
Serves 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
medium fennel bulb, halved and thinly sliced, reserving fronds (4 cups)
grapefruit, peeled, halved and thinly sliced into half moons
shallot, thinly sliced
3 cups
2 tbsp
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.


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

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