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Salmon With Pink Grapefruit Dressed Salad

5/5 (1 Review)


  • 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 Serves 4

Let's Cook!

  • Combine

    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.

  • 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, 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.