Smoked Salmon With Grapefruit Salad Recipes

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HOT-SMOKED SALMON & GRAPEFRUIT SALAD



Hot-smoked salmon & grapefruit salad image

A zesty no-cook salad with chunky fish fillets, fennel and watercress, and a honey mustard dressing

Provided by Katy Greenwood

Categories     Main course

Time 20m

Number Of Ingredients 9

2 grapefruit
1 large fennel bulb , sliced as finely as you can (or use a mandolin)
1 small red onion , thinly sliced
100g bag watercress
4 fillets hot-smoked salmon
2 tsp fennel seed , lightly crushed
2 tsp clear honey
1 heaped tbsp wholegrain mustard
2 tbsp extra virgin olive oil

Steps:

  • Top and tail the grapefruits, then remove the skin and pith with a knife. Holding each grapefruit over a bowl, cut into segments and squeeze any juice from the remaining skin and pith into the bowl.
  • To make the dressing, mix the grapefruit juice with the honey, mustard and oil. Season to taste.
  • Toss the grapefruit segments with the fennel, onion, watercress and half the dressing. Arrange on a serving plate, flake over the salmon, drizzle with the remaining dressing and scatter over the crushed fennel seeds.

Nutrition Facts : Calories 291 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium

GRAPEFRUIT, SALMON, AND AVOCADO SALAD



Grapefruit, Salmon, and Avocado Salad image

A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Steps:

  • Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
  • Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

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