- 2 ripe grapefruit (red looks pretty)
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- lemon juice, if needed
- 4 tbsp extra-virgin olive oil
- 2 large ripe avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 bunches of watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 tbsp olive oil for the salmon
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 skinned salmon fillets, each about 140g/5oz
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.