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Categories:Viewed: 73 - Published at: 2 years ago
Ingredients
- 2 large ripe avocados
- 2 ripe grapefruits, peeled
- 4 (150 g) fresh salmon fillets, with skin
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil, plus
- 1 tablespoon extra extra virgin olive oil, for frying
- salt and pepper
Method
- Whisk the lemon juice, olive oil, salt and pepper in a large bowl to make a dressing.
- Peel and core the avocado and cut the flesh in to chunks, dropping them directly into the dressing.
- Trim any white pith from the grapefruit.
- Cut into small segments and add to the dressing along with any extra juices.
- Toss lightly and chill for 10 minutes or so.
- Heat the remaining oil in a heavy pan and cook the salmon, skin side down, until the skin is crisp and the flesh turns pale pink.
- Turn and cook on the other side, leaving the salmon soft and pink in the middle.
- Place the salmon, skin side up on serving plates and top with a big spoonful of avocado and grapefruit.
- Spoon the juices around the salmon and serve.
