Sweet and spicy glazed salmon with fennel and grapefruit salad
24
- Prep Time15 mins
- Total Time25 mins
- Makes4 servings
Photo, Erik Putz.
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.
Chatelaine Quickies: Provencal pan salmon
Nutrition (per serving)
Calories 366, Protein 28g, Carbohydrates 21g, Fat 19g, Fibre 5g, Sodium 417mg.
Excellent source of vitamin C.
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