Seared Salmon with Grapefruit

    24 minutes

    In addition to its rich supply of vitamin C, grapefruit provides potassium, dietary fibre, folate, and if it's ruby or pink grapefruit, some beta-carotene as well.

    6 people made this

    Serves: 4 

    • 2 grapefruit
    • 1 red capsicum, diced
    • 1 stalk celery, cut into 5mm dice
    • 1/4 cup finely chopped red onion
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon Dijon mustard
    • 1 tablespoon olive oil
    • freshly ground black pepper
    • 1 teaspoon sambal oelek (optional)
    • 4 boneless salmon fillets, with skin (185g each)

    Preparation:20min  ›  Cook:4min  ›  Ready in:24min 

    1. Peel the grapefruit with a small paring knife. Working over a bowl to catch the juice, separate the grapefruit segments from the membranes; reserve any juice that collects in the bowl. Halve the grapefruit sections crossways and transfer to a serving bowl. Add the capsicum, celery, onion, parsley, mustard, half the oil and pepper to taste. Toss to combine and refrigerate until serving time.
    2. Preheat a nonstick frying pan. Add the remaining oil. Mix the reserved grapefruit juice with the sambal oelek, if using, and brush onto the salmon fillets.
    3. Put the salmon into the frying pan, skin-side-down, and cook over moderately high heat for 2 minutes. Turn the fish over and cook for a further 2 minutes. Serve the salmon with the grapefruit salad alongside.

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    Reviews in English (1)


    Very colourful and tasty. Used crushed chilli instead of sambal oelek. Very easy to prepare.  -  10 Nov 2012