Grilled Salmon & Citrus Salad

Ingredients

• 4 salmon fillets (about 180 g each), skin on
• 2 tbsp olive oil
• 1 tsp flaked sea salt
• 1 tsp cracked black pepper
• 2 naartjies, peeled and segmented
• 1 grapefruit, peeled and segmented
• 120 g wild rocket
• 1 small fennel bulb, shaved thin
• 1/2 red onion, sliced paper thin
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Fresh dill, to finish

Method

1. 1

   Take the salmon out of the fridge 15 minutes before cooking and pat the skin completely dry.

2. 2

   Rub the fillets with olive oil and season generously with salt and pepper.

3. 3

   Heat a griddle pan or braai grid over high heat until smoking.

4. 4

   Grill the salmon skin-side down for 4 minutes without moving it, until the skin is crisp.

5. 5

   Turn and grill for a further 2–3 minutes, keeping the centre just pink. Rest on a warm plate.

6. 6

   Whisk the extra virgin olive oil, lemon juice and honey with a pinch of salt to make the dressing.

7. 7

   Toss the rocket, shaved fennel, red onion and citrus segments with the dressing.

8. 8

   Pile the salad onto plates, top with the salmon, scatter with dill and serve immediately.