Light yet satisfying, refreshing and delicious, this Pan-Seared Salmon Grapefruit Salad is packed with flavour and texture!
Hello, everyone. I hope you are doing well. So am I – thanks for asking! Without further ado, let me introduce this delightful recipe. Does Pan-Seared Salmon Grapefruit Salad sound good to you? Trust me, it’s good. It’s simple yet has a strong flavour and texture profile.
Personally, I cannot imagine my winter season without citrus fruit. I must confess. We buy two large packages of grapefruit these days each week, and I consume them all by myself (As Andrey isn’t a huge fan of grapefruits on its own. He did like this Pan-Seared Salmon Grapefruit Salad though.) It doesn’t mean that I enjoy only grapefruits throughout the season, but for the last couple of weeks, I have had a particular love for grapefruits.
Anyways, what are the ingredients for this recipe?
- Pan-seared salmon simply seasoned with salt, pepper, and thyme (Easy-peasy and super delicious!);
- Juicy grapefruits. If you don’t like their bitter taste, use other citrus fruit of your choice;
- Asparagus (I used very young);
- Green salad of your choice
The best part of this recipe is that you will need less than 15 minutes to prepare this salad which makes it a perfect option for your busy weekdays. And don’t forget the great portion of needed vitamin C – your immune system will thank you!
That’s all for now. See you next week.
- 2 large salmon fillets with or without skin
- 1 tbsp. olive oil
- Salt and pepper
- 2-3 thyme sprigs
- A small bunch of asparagus
- 1 large grapefruit, peeled and segmented – juices collected
- 1 large avocado, peeled and sliced
- ½ fennel bulb, thinly sliced
- 2 handfuls of salad of your choice
- Dry out the salmon on paper towel. Season with salt and pepper, from both sides.
- Heat the olive oil in a non-stick thick pan over medium high heat. The oil should shimmer. Place the thyme sprigs.
- Place the salmon in the pan, skin side down. Cook for around 5 minutes or until golden brown crust. Carefully flip and cook for another 40 seconds – up to a few minutes, until the fish is flaky. The time will also vary depending on the size and the desired level of doneness (Some people prefer less flaky and tender but crispier and drier.)
- In a medium pan bring water to a boil. Break off any tough, woody, white bottoms from the asparagus and discard. Blanch in the boiling water around 1-2 minutes, depending on its size (My asparagus was very young and thin, and I cook it for just 30 seconds). Drain and then cook under running cold water to stop the cooking process.
- In a meantime, place the remaining ingredients in a bowl to combine. Sprinkle with some of the grapefruit juices. Divide between two plates and arrange the salmon on top.