Salmon with avocado & grapefruit

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1. Hold the grapefruit over a bowl to catch the juices, and peel it to remove all the white pith. Cut the grapefruit between the membranes into segments. If necessary, add lemon juice to the grapefruit juices to make it up to 2 tbsp.Whisk in the extra virgin olive oil, then season with sea salt and pepper. Toss in the grapefruit segments.
2. Cut each avocado in half lengthways, remove the stones and peel. Cut the flesh into wedges the size of the grapefruit segments, dropping them directly into the dressing with the grapefruit. Toss lightly, cover and chill for 10 minutes or so. Cut off and discard the stems of the watercress,wash the leaves well and shake dry.
3. Lightly oil the salmon, and cook in a non-stick frying pan on a highish heat, skinned-side down first, then turn and cook lightly on the other side, until golden outside and still a little soft and pink in the middle (about 2-3 minutes each side).
4. Make a nest of watercress on each plate, put the salmon to the side, and use a slotted spoon to arrange the avocado and grapefruit on top.Whisk the dressing, then drizzle it around the salmon and over the watercress.

PER SERVING

536 kcalories, protein 29g, carbohydrate 8g, fat 44 g, saturated fat 7g, fibre 4g, salt 0.21 g

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• annhewitt

  30 November 2007

  annhewitt rated and commented on this recipe

  

  I used a bag of salad leaves rather than watercress. This was simple but delicious

  Flag as inappropriate

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Ingredients

• 2 ripe grapefruit (red looks pretty)
• lemon juice , if needed
• 4 tbsp extra-virgin olive oil
• 2 large ripe avocados
• 2 bunches of watercress
• 1 tbsp olive oil for the salmon
• 4 skinned salmon fillets , each about 140g/5oz

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Serves 4

Preperation and cooking times

Ingredients

• 2 ripe grapefruit (red looks pretty)
• lemon juice , if needed
• 4 tbsp extra-virgin olive oil
• 2 large ripe avocados
• 2 bunches of watercress
• 1 tbsp olive oil for the salmon
• 4 skinned salmon fillets , each about 140g/5oz

PER SERVING

536 kcalories, protein 29g, carbohydrate 8g, fat 44 g, saturated fat 7g, fibre 4g, salt 0.21 g

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