Prep: 25 mins
Cook: 15 mins
4
Fennel, pink grapefruit & salmon salad
Savour the refreshing blend of flavours in fennel, pink grapefruit, and salmon salad. This vibrant dish features delicate smoked salmon paired with crisp fennel and tangy pink grapefruit segments, all tossed together with fresh greens. Drizzle with a zesty vinaigrette to enhance the flavours and serve as a light and nutritious meal. Enjoy the delightful combination of sweet, citrusy, and savoury notes in every bite of this refreshing salad!
3 baby fennel
2 pink grapefruit, peeled
2 tbs olive oil
50g wild rocket leaves
2 x 250g thick Tasmanian Atlantic salmon fillets, pin-boned
¼ cup toasted pine nuts
Grapefruit dressing
¼ cup fresh grapefruit juice (reserved as above)
2 tsp Dijon mustard
2 tbs extra virgin olive oil
STEP 1 Using a V-slicer or sharp knife, very finely slice fennel. Segment grapefruit over a bowl, reserving the juice. Combine fennel and grapefruit in a bowl. Set aside.
STEP 2 To make dressing, combine all ingredients in screw-top jar. Season with salt and pepper to taste. Shake until well combined. Set aside.
STEP 3 Heat oil in a large non-stick frying pan over medium-high heat. Add salmon and pan-fry for 3-4 minutes on each side until golden and almost cooked through. Transfer salmon to a plate lined with paper towel. Cover and set aside to cool slightly.
STEP 4 Arrange fennel mixture and rocket on a serving platter or plates. Roughly flake the salmon and add to salad. Sprinkle with pine nuts. Drizzle with dressing and serve.
Nutritional Facts
Fennel: High in dietary fiber, vitamin C, and potassium.
Pink grapefruit: Rich in vitamin C and antioxidants.
Salmon: Provides high-quality protein and omega-3 fatty acids.
Rocket: High in vitamins A and C.
Pine nuts: Source of healthy fats and protein.
Tips and Tricks
- Fennel Pink Grapefruit and Salmon Salad: Choose ripe pink grapefruits and quality salmon for a zesty salad. Substitute salmon with tuna for a different seafood twist.
