Crispy-skin salmon with grapefruit and avocado salad recipe

Crispy-skin salmon with grapefruit and avocado salad recipe

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With mouthfuls of salty fish and citrus salad, this zesty grapefruit and avocado salad pairs perfectly with crispy-skin salmon.

The ingredient of Crispy-skin salmon with grapefruit and avocado salad recipe

  1. 2 Ruby Red grapefruit
  2. 3 tsp honey
  3. 1 tbs finely chopped shallot
  4. 100ml extra virgin olive oil, divided
  5. 4 Coles Tasmanian Salmon Skin On Portions
  6. 2 firm ripe avocados, stoned, peeled, thinly sliced
  7. 1 cup watercress sprigs

The instruction how to make Crispy-skin salmon with grapefruit and avocado salad recipe

  1. Using a small sharp knife, cut away the peel and white pith from grapefruit. Working over a bowl to catch the juice, cut between the membranes to release segments. Squeeze any remaining juice from the membranes into the bowl.
  2. Strain the grapefruit juice through a fine sieve into a jug, reserving the grapefruit segments. In a separate bowl, whisk 1/3 cup (80ml) grapefruit juice, honey and 1/2 tsp sea salt flakes. Stir in the shallot and set aside for 5 mins to develop the flavours. Add 1/4 cup (60ml) oil and whisk to combine.
  3. Season salmon with salt. Heat the remaining 2 tbs oil in a large non-stick frying pan over medium heat. Cook salmon, skin-side down, for 5 mins or until skin is crisp. Turn the salmon and cook for 2-3 mins or until the salmon is mostly opaque with a rosy centre.
  4. Divide the salmon, avocados and grapefruit segments among serving plates. Sprinkle with watercress sprigs and sea salt flakes. Drizzle the shallot mixture over the salad to serve.

Nutritions of Crispy-skin salmon with grapefruit and avocado salad recipe

calories: 735.642 calories
calories: 61 grams fat
calories: 12 grams saturated fat
calories: 11 grams carbohydrates
calories: 11 grams sugar
calories:
calories: 35 grams protein
calories:
calories: 139 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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