Salmon on a bed of greens

Salmon on a bed of greens


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Silverbeet is rich in calcium and makes a bone-building base for a fish fillet.

Lynn Lewis

Serves: 4 

  • 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

Preparation:15min  ›  Cook:16min  ›  Extra time:15min  ›  Ready in:46min 

  1. 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.
  2. 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.
  3. 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.
  4. Remove salmon from marinade. Place, skin side down, on a rack in a foil-lined grill pan. Reserve marinade.
  5. 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.

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