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.
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.
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).
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.