Seared-salmon salad with ruby grapefruit and snow peas

28

PREP TIME

15 min

Makes

4 Servings

Seared-salmon salad with ruby grapefruit and snow peas

Seared-salmon salad with ruby red grapefruit.
Photo, Michael Alberstat.

Ingredients

  • 4 skin-on salmon fillets , about 400 g total
  • 1/8 tsp salt
  • 2 tsp olive oil
  • 1 cup snow peas , trimmed
  • 8 leaves Boston lettuce , washed and dried
  • 4 cups arugula
  • 2 avocados
  • 1 large ruby red grapefruit

FOR GRAPEFRUIT-DILL DRESSING:

  • 1/4 cup grapefruit juice
  • 1 tbsp Dijon mustard
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 2 garlic cloves , minced
  • 1 tbsp finely chopped fresh dill

Instructions

  • Sprinkle salmon with 1/8 tsp salt. Heat a medium non-stick frying pan over medium-high. Add 2 tsp olive oil, then salmon, skin-side up. Cook until underside of fillet is light golden, about 3 to 4 min.
  • Turn fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 more min.
  • Bring water to boil in a kettle. Place snow peas in a bowl and pour hot water over to cover. Drain after 30 sec. Immediately rinse with cold water. Pat dry with paper towels. Divide lettuce and arugula among 4 plates. Peel avocados and remove pits. Cut into small cubes.
  • Slice peel from top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments over a medium bowl to catch juice. Leave segments in bowl and measure out 1/4 cup juice. Pour into a small bowl. Whisk in Dijon, sugar, 1/2 tsp salt, 1/4 cup oil, garlic and dill. Arrange avocados and grapefruit on greens, then top each plate with a warm salmon fillet. Drizzle salads with dressing just before serving.

Nutrition (per serving)

  • Calories
  • 504,
  • Protein
  • 23 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 40 g,
  • Fibre
  • 7 g,
  • Sodium
  • 477 mg.
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