Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Hot-smoked salmon & grapefruit salad

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

  • Prep: 20 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 291
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 11
  • Protein 23
  • Fat 18
  • Fibre 5
  • Salt 1.4

Nutrition per serving

  • Calories 291
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 11
  • Protein 23
  • Fat 18
  • Fibre 5
  • Salt 1.4

Ingredients

  • 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 seeds, lightly crushed
  • 2 tsp clear honey
  • 1 heaped tbsp wholegrain mustard
  • 2 tbsp extra virgin olive oil

Method

  1. 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.

  2. To make the dressing, mix the grapefruit juice with the honey, mustard and oil. Season to taste.

  3. 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.

Suggested recipes from this collection...