Sweet and spicy glazed salmon with fennel and grapefruit salad
15
- Prep Time15 min
- Total Time20 min
- Makes4 servings
Photo, Erik Putz.
Have dinner ready in a flash with this salmon and salad combo.
Ingredients
4 skin-on salmon fillets, about 675 g
5 tsp wasabi paste, divided
5 tsp honey, divided
1 clove garlic, grated, divided
1/2 tsp salt, divided
2 tsp rice vinegar
4 tsp olive oil
1 medium fennel bulb, halved and thinly sliced, reserving fronds (4 cups)
1 grapefruit, peeled, halved and thinly sliced into half moons
1 shallot, thinly sliced
3 cups watercress
2 tbsp fried shallots, (optional)
Instructions
POSITION rack in top third of oven, then preheat broiler. Line a baking sheet with foil.
ARRANGE salmon, skin-side down, on prepared sheet. Stir 3 tsp each wasabi and honey with half of grated garlic and 1/4 tsp salt in a small bowl. Spoon wasabi mixture over salmon. Broil until a small paring knife inserted into thickest part of fish comes out warm, 5 to 6 min.
WHISK remaining 2 tsp each wasabi and honey, remaining grated garlic, 1/4 tsp salt, rice vinegar and oil in a large bowl. Add sliced fennel, fronds, grapefruit, shallot and watercress and toss to combine. Divide among 4 plates and serve with salmon. Garnish with fried shallots.
Nutrition (per serving)
Calories 356, Protein 27g, Carbohydrates 19g, Fat 19g, Fibre 4g, Sodium 398mg.
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