Seared Salmon and Red Grapefruit Salad

 

Preparation: 10 minutes

Cooking: 10 minutes

Serves: 4

 

800g of salmon fillets, skin on

2 red grapefruit

3 cup watercress, roughly chopped (approx 1 bunch)

1/4 cup coriander, roughly chopped

Salt and Pepper, to season

Dressing:

3 tablespoons sweet chilli

2 tablespoons lime juice

1 tablespoon extra virgin olive oil

 

Peel the grapefruits and slice along segment lines, being careful to remove all the white pith. Pour the sweet chilli, lime juice and extra virgin olive oil into a jar, season with salt and pepper and shake well to combine.

 

Meanwhile, season the salmon with salt and pepper. Spray a char-grill pan barbecue plate with cooking spray and heat on the highest temperature/gas flame. Grill the salmon, skin side down for 1 minute, then turn and grill other side until fish is opaque in the middle and well-coloured on the outside (about 2 minutes.)

 

Combine the red grapefruit segments in a bowl with the watercress, coriander and cucumber. Break the salmon into large chunks and add 3/4 of it to the salad. Add 3/4 of the dressing and gently toss. Divide salad onto 4 plates, or one large platter, and pile remaining salmon on top. Drizzle with remaining dressing and serve with fresh lime wedges. To make the meal more substantial, add a side of steamed couscous or brown rice.