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Salmon with avocado & grapefruit

Salmon with avocado & grapefruit

A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Takes 35-45 mins
  • Easy
  • Serves 4

Jill Dupleix's salmon and avocado dish is a gorgeous summer combo, with tangy grapefruit juice

Nutrition: per serving
low insalt0.21g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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).

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2002

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A star rating of 4 out of 5.2 ratings

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