This blackened salmon with grapefruit salad makes for an easy weeknight meal when you’re tight on time. Light, fresh and full of flavour, it's guaranteed to be a winner!
Serves44
Cook time5 mins5 minutes
Prep time20 mins20 minutes
Ingredients
2 tsp sweet paprika
1 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
4 x 120g salmon fillets, skin on
2 tsp olive oil
Grapefruit salad
2 Ruby Red grapefruit, peeled
1 avocado, halved, stone removed, peeled, thinly sliced lengthways
1 red onion, thinly sliced
1/2 bunch watercress, sprigs picked
1 long red chilli, seeded, thinly sliced
1/2 cup mint leaves
1 tbs olive oil
1 tsp Dijon mustard
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the paprika, cumin, oregano, thyme and pepper in a shallow bowl. Season with salt. Dip each salmon fillet in the spice mixture and gently toss to lightly coat.
Step 2
Heat the oil in a large frying pan over medium-high heat. Cook the salmon for 2½ mins each side for medium or until cooked to your liking. Transfer to a plate and lightly cover with foil. Set aside for5 mins to rest.
Step 3
Meanwhile, hold the grapefruit over a jug and use a small sharp knife to cut each grapefruit into segments, collecting any juice in a jug. Combine grapefruit, avocado, onion, watercress, chilli and mint in a large bowl. Whisk the reserved juice, oil and mustard together in a small bowl. Drizzle over the salad. Divide among serving plates. Top with salmon.
1 avocado, halved, stone removed, peeled, thinly sliced lengthways
1 red onion, thinly sliced
1/2 bunch watercress, sprigs picked
1 long red chilli, seeded, thinly sliced
1/2 cup mint leaves
1 tbs olive oil
1 tsp Dijon mustard
Description
This blackened salmon with grapefruit salad makes for an easy weeknight meal when you’re tight on time. Light, fresh and full of flavour, it's guaranteed to be a winner!
Method
Step 1
Combine the paprika, cumin, oregano, thyme and pepper in a shallow bowl. Season with salt. Dip each salmon fillet in the spice mixture and gently toss to lightly coat.
Step 2
Heat the oil in a large frying pan over medium-high heat. Cook the salmon for 2½ mins each side for medium or until cooked to your liking. Transfer to a plate and lightly cover with foil. Set aside for5 mins to rest.
Step 3
Meanwhile, hold the grapefruit over a jug and use a small sharp knife to cut each grapefruit into segments, collecting any juice in a jug. Combine grapefruit, avocado, onion, watercress, chilli and mint in a large bowl. Whisk the reserved juice, oil and mustard together in a small bowl. Drizzle over the salad. Divide among serving plates. Top with salmon.
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