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Method
Step 1
Using a small sharp knife, cut away the peel and white pith from grapefruit. Working over a bowl to catch the juice, cut between the membranes to release segments. Squeeze any remaining juice from the membranes into the bowl.
Step 2
Strain the grapefruit juice through a fine sieve into a jug, reserving the grapefruit segments. In a separate bowl, whisk 1/3 cup (80ml) grapefruit juice, honey and 1/2 tsp sea salt flakes. Stir in the shallot and set aside for 5 mins to develop the flavours. Add 1/4 cup (60ml) oil and whisk to combine.
Step 3
Season salmon with salt. Heat the remaining 2 tbs oil in a large non-stick frying pan over medium heat. Cook salmon, skin-side down, for 5 mins or until skin is crisp. Turn the salmon and cook for 2-3 mins or until the salmon is mostly opaque with a rosy centre.
Step 4
Divide the salmon, avocados and grapefruit segments among serving plates. Sprinkle with watercress sprigs and sea salt flakes. Drizzle the shallot mixture over the salad to serve.
Curtis Stone’s crispy salmon with grapefruit salad
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
2 Ruby Red grapefruit
3 tsp honey
1 tbs finely chopped shallot
100ml extra virgin olive oil, divided
4 Coles Tasmanian Salmon Skin On Portions
2 avocados, stoned, peeled, thinly sliced
1 cup watercress sprigs
Description
Make some magic in the kitchen with this crispy-skinned salmon. It's paired with a grapefruit and avocado salad for added zing.
Method
Step 1
Using a small sharp knife, cut away the peel and white pith from grapefruit. Working over a bowl to catch the juice, cut between the membranes to release segments. Squeeze any remaining juice from the membranes into the bowl.
Step 2
Strain the grapefruit juice through a fine sieve into a jug, reserving the grapefruit segments. In a separate bowl, whisk 1/3 cup (80ml) grapefruit juice, honey and 1/2 tsp sea salt flakes. Stir in the shallot and set aside for 5 mins to develop the flavours. Add 1/4 cup (60ml) oil and whisk to combine.
Step 3
Season salmon with salt. Heat the remaining 2 tbs oil in a large non-stick frying pan over medium heat. Cook salmon, skin-side down, for 5 mins or until skin is crisp. Turn the salmon and cook for 2-3 mins or until the salmon is mostly opaque with a rosy centre.
Step 4
Divide the salmon, avocados and grapefruit segments among serving plates. Sprinkle with watercress sprigs and sea salt flakes. Drizzle the shallot mixture over the salad to serve.
