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Ingredients
- 3 salmon fillets (about 175g each)
- extra virgin olive oil
- 1 1/2 large avocados (sliced)
- 1 bulb fennel (finely sliced)
- 1 grapefruit
- 1/2 bunch watercress sprigs
- 1/3 cup grapeseed oil
- 2 tbsp orange juice
- 1 tsp lemon juice
- salt
- pepper
- sugar
- 50g salmon roe.
Method
Brush 3 salmon fillets (about 175g each) lightly on both sides with 2-3 tbsp extra virgin olive oil. Heat a large non-stick pan over medium heat. Cook salmon, skin-side down, for 2-3 minutes, then turn over and cook for 2-3 minutes or until cooked to your liking. Cool, then remove skin and bones and flake with a fork.
In a large bowl, place salmon, avocados (sliced), fennel (finely sliced), grapefruit (peeled and separated into segments) and watercress sprigs.
Whisk 1/3 cup grapeseed oil, 2 tbsp orange juice, 1 tsp lemon juice, salt, pepper and sugar (to taste) in a small bowl.
Pour dressing over salad and toss gently to combine.
To serve
To serve, top with salmon roe.
