Seared-salmon salad with ruby grapefruit and snow peas


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
Seared-salmon salad with ruby grapefruit and snow peas

Photo, Michael Alberstat.

Chatelaine Triple Tested


  • 4 skin-on salmon fillets, about 400 g total

  • 1/8 tsp salt

  • 2 tsp olive oil

  • 1 cup snow peas, trimmed

  • 8 leaves Boston lettuce, washed and dried

  • 4 cups arugula

  • 2 avocados

  • 1 large ruby red grapefruit


  • 1/4 cup grapefruit juice

  • 1 tbsp Dijon mustard

  • 1 tsp granulated sugar

  • 1/2 tsp salt

  • 1/4 cup olive oil

  • 2 garlic cloves, minced

  • 1 tbsp finely chopped fresh dill


  • Sprinkle salmon with 1/8 tsp salt. Heat a medium non-stick frying pan over medium-high. Add 2 tsp olive oil, then salmon, skin-side up. Cook until underside of fillet is light golden, about 3 to 4 min.

  • Turn fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 more min.

  • Bring water to boil in a kettle. Place snow peas in a bowl and pour hot water over to cover. Drain after 30 sec. Immediately rinse with cold water. Pat dry with paper towels. Divide lettuce and arugula among 4 plates. Peel avocados and remove pits. Cut into small cubes.

  • Slice peel from top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments over a medium bowl to catch juice. Leave segments in bowl and measure out 1/4 cup juice. Pour into a small bowl. Whisk in Dijon, sugar, 1/2 tsp salt, 1/4 cup oil, garlic and dill. Arrange avocados and grapefruit on greens, then top each plate with a warm salmon fillet. Drizzle salads with dressing just before serving.

Nutrition (per serving)

Calories 504, Protein 23g, Carbohydrates 16g, Fat 40g, Fibre 7g, Sodium 477mg.