Seared Salmon Salad with Ruby Grapefruit and Snow Peas

Seared Salmon Salad with Ruby Grapefruit and Snow Peas

15-minute recipe Serves 4
Grilled salmon atop crunchy snow peas make the perfect Spring salad
15-minute recipe Serves 4


2 Pinch
2 tsp
1 cup
8 Leaves
4 cups
2 med


Prep: 10-minute | Cook: 5-minute
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    4Slice 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.

  • 5

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Last updated: October 27th, 2020

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