The Bundaberg website uses cookies to improve your experience. Review our cookie policy here.

Salmon With Pink Grapefruit Dressed Salad

0/5 (0 Reviews)


  • 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
Serves 4 Serves 4

Let's Cook!

  • Combine

    Step 1

    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.

  • Combine

    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.

  • Combine

    Step 3

    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.