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Salmon With Pink Grapefruit Dressed Salad
- 3 x 150gm salmon fillets
- 1 bunch asparagus
- 1 bunch watercress
- 2 cups baby spinach leaves
- ½ cup mandarin segments
- ½ red onion finely sliced
- 1 lime juiced and zested
- Sea salt and fresh ground black pepper
- ½ cup extra virgin olive oil
- 1tsp Dijon mustard
- ¼ cup Bundaberg Pink Grapefruit
Blanche the asparagus in boiling water for 1 minute then refresh in iced water. In a bowl, toss the baby spinach, watercress, onion and mandarin segments. Chop chilled asparagus and add to salad.
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.
Baste the salmon fillets in a little olive oil and season and the cook on hot BBQ for 3 minute 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.