Silverbeet is rich in calcium and makes a bone-building base for a fish fillet.
¼ cup (60 ml) grapefruit juice
1½ tablespoons Dijon mustard
1½ tablespoons honey
¼ teaspoon chilli flakes
4 salmon fillets (175 g each)
750 g silverbeet, large stems removed and leaves chopped
3 tablespoons olive oil
½ medium red capsicum, seeded and finely chopped
½ medium yellow capsicum, seeded and finely chopped
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Directions Preparation:15min › Cook:16min › Extra time:15min › Ready in:46min
In a baking dish large enough to hold fish fillets in a single layer, combine the juice, mustard, honey and chilli flakes. Place salmon in dish, turning to coat both sides with the marinade. Refrigerate, covered, for 30 minutes.
Preheat grill. Bring a large saucepan of water to the boil. Add silverbeet. Return water to the boil and cook 5 minutes. Drain well. Squeeze out excess water.
Heat olive oil in a large frying pan over medium heat. Add all the capsicum. Sauté 1 minute. Add silverbeet. Sauté until capsicum and silverbeet are tender, about 3 minutes. Remove pan from heat; keep mixture warm.
Remove salmon from marinade. Place, skin side down, on a rack in a foil-lined grill pan. Reserve marinade.
Grill salmon 10 cm from heat for 3 minutes. Brush with marinade. Grill until fish is opaque and flakes when touched with the point of a knife, 3 to 4 minutes. (If fish is browning too much, move it to a lower rack.) Serve on a bed of vegetables.