- 1 pink grapefruit
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- 1 batch hollandaise sauce (see 'Goes well with' below)
- 8 large leaves fresh basil, finely shredded
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 bay leaf
- 3 sprigs fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- ½ small onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 tbsp wine vinegar
- 4 skinned salmon fillet (about 120g each)
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Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release fine segments. Catch these in a bowl, along with any juice. Stir the segments into the hollandaise along with a few tbsp of juice and the basil. Set aside.
Boil 1 litre water in a wide shallow pan with the herbs, onion, vinegar and seasoning for 5 mins. Put in the salmon, pour over extra water to cover and poach gently until just firm, about 7 mins. Remove and drain, then place on plates. Spoon over the sauce and serve with a green salad and potatoes.