Seared-salmon salad with ruby grapefruit and snow peas

1. Sprinkle salmon with 1/8 tsp salt. Heat a medium non-stick frying pan over medium-high. Add 2 tsp olive oil, then salmon, skin-side up. Cook until underside of fillet is light golden, about 3 to 4 min.
2. Turn fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 more min.
3. Bring water to boil in a kettle. Place snow peas in a bowl and pour hot water over to cover. Drain after 30 sec. Immediately rinse with cold water. Pat dry with paper towels. Divide lettuce and arugula among 4 plates. Peel avocados and remove pits. Cut into small cubes.
4. Slice peel from top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments over a medium bowl to catch juice. Leave segments in bowl and measure out 1/4 cup juice. Pour into a small bowl. Whisk in Dijon, sugar, 1/2 tsp salt, 1/4 cup oil, garlic and dill. Arrange avocados and grapefruit on greens, then top each plate with a warm salmon fillet. Drizzle salads with dressing just before serving.

• 504 calories
• 23 g protein
• 16 g carbohydrates
• 40 g fat
• 7 g fibre
• 477 mg sodium

User comments (4)

1. I just made this salad for dinner and the combination of flavours is exceptional. At the end of a long winter it's a welcome sign of spring. I will add a little more dill next time but other than that it's perfect!

   Posted By | 3/5/2011 7:25 PM

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2. Very good with a nice combination of ingredients. Will definitely make it again.

   Posted By Dragonslayer | 3/5/2011 7:35 PM

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3. Very good salad and salmon, any suggestions how to thicken the vinegarette a little?

   Posted By | 3/25/2011 1:46 PM

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4. I don't think it's a vinegrette since the dressing has no vineger involved ... but if you want to add more zing to the dressing squeeze at least half a lemon into your dressing

   Posted By | 7/27/2011 2:23 AM

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