Sweet and Spicy Glazed Salmon With Fennel and Grapefruit Salad
25
- Prep Time15 min
- Total Time25 min
- Makes4 servings
Photo, Erik Putz.
Sweet and spicy fish pairs beautifully with the sweet-tart salad.
Ingredients
5 tsp wasabi paste, divided
5 tsp honey, divided
1 garlic clove, grated, divided
1/2 tsp salt, divided
4 skin-on salmon fillets, (about 675 g)
4 tsp olive oil
1 medium fennel bulb, halved and thinly sliced, reserving fronds (about 4 cups)
1 grapefruit, peeled, halved and thinly sliced into half moons
1/4 cup thinly sliced red onion
3 cups watercress
2 tbsp fried shallots, (optional)
Instructions
PREHEAT barbecue to medium.
MIX 1 tbsp each of the wasabi and honey, half of the garlic and 1/4 tsp of the salt in a small bowl. Brush salmon with wasabi mixture on all sides except skin.
OIL grill. Barbecue fillets, skin-side down, until the fish flakes easily with a fork, 7 to 10 min.
WHISK remaining 2 tsp each of the wasabi and honey, remaining half of the garlic, remaining 1/4 tsp of the salt, oil and reserved fennel fronds in a large bowl. Add sliced fennel, grapefruit, onion and watercress and toss to combine. Divide among 4 plates and serve with salmon. Garnish with shallots.
Nutrition (per serving)
Calories 366, Protein 28g, Carbohydrates 21g, Fat 19g, Fibre 5g, Sodium 417mg.
Excellent source of vitamin C.
Get more of our best quick salmon recipes.
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