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Salmon, Peas & Grapefruit Salad Recipe

Salmon, Peas & Grapefruit Salad Recipe

21-minute recipe Serves 4
Seared salmon atop salad mix of Boston lettuce and arugula. This salmon, peas & grapefruit salad recipe is a unique combination of flavours that somehow perfectly compliment one another. It's the perfect lunch when you're in the mood for something light yet filling.
21-minute recipe Serves 4


Prep: 15 mins | Cook: 6 mins
  • 1

    Sprinkle salmon with 1/8 tsp salt. Heat a medium non-stick frying pan over medium-high. Add 2 tsp oil, then salmon, skin-side up. Cook until underside of fillet is light golden, about 3 to 4 minutes. Turn fish over and continue cooking until an instant-read thermometer inserted into thickest part of fish reads 158°F, about 3 more minutes. Set aside.

  • 2

    Bring water to boil in a kettle. Place snow peas in a large bowl and pour hot water over to cover. Drain after 30 seconds. Immediately rinse with cold water. Pat dry with paper towels.

  • 3

    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.

  • 4

    Whisk 1/4 cup grapefruit juice, mustard, dill, sugar, garlic and remaining 1/4 cup oil and 1/2 tsp salt in a medium bowl.

  • 5

    Arrange lettuce, arugula, avocados, snow peas and grapefruit on a serving platter. Top with salmon. Drizzle with dressing just before serving.

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