Curtis Stone’s crispy salmon with grapefruit salad

Make some magic in the kitchen with this crispy-skinned salmon. It's paired with a grapefruit and avocado salad for added zing.

4

15m

Note: + 5 mins standing time

10m

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 firm ripe avocados, stoned, peeled, thinly sliced
  • 1 cup watercress sprigs

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.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.