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Salmon With Pink Grapefruit Dressed Salad
Ingredients
- 3 x 5oz salmon fillets
- 1 bunch asparagus
- 2 cups baby spinach leaves
- 1 bunch watercress
- ½ red onion finely sliced
- ½ cup mandarin orange (clementine) segments
- ¼ cup Bundaberg Pink Grapefruit
- 1 lime, juiced and zested
- 1tsp Dijon mustard
- ½ cup extra virgin olive oil
- Sea salt and fresh ground black pepper
Serves 4
Let's Cook!
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Step 1
Blanch the asparagus in boiling water for 1 minute then refresh in iced water. In a bowl, toss the baby spinach, watercress, onion and mandarin (clementine) segments. Chop chilled asparagus and add to salad.
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Step 2
In another bowl whisk together the Bundaberg Pink Grapefruit, lime juice and zest, Dijon mustard and slowly add the extra virgin olive oil whilst whisking. Add salt and pepper to taste.
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Step 3
Baste the salmon fillets in a little olive oil, season and cook on the hot BBQ for 3 minutes on each side and allow to rest for 2 or 3 minutes before serving. Break the fillets into chunks and toss with the dressed salad.