Seared-salmon salad with ruby grapefruit and snow peas
39
PREP TIME
15 min
Makes
4 Servings
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.
FILED UNDER: Dinner fish Healthy Recipes Salads seafood spring recipes stovetop vegetables
