Salmon, Citrus & Lentil Salad
¼ C fresh grapefruit juice
2 t extra virgin olive oil
1 t Dijon mustard
4 T chopped fresh dill
1 t fennel seeds, crushed
300-400g piece of salmon, pinboned, skin off
2 bunches asparagus, trimmed
2 zucchini, cut into 1cm-thick slices
Salt & pepper
400g can lentils, rinsed, drained
3 radishes, thinly sliced
2 small grapefruit, peeled, white pith removed, cut into thin slices
2 oranges, peeled, white pith removed, cut into thin slices
60g baby spinach
- Combine grapefruit juice, oil, mustard, 2 T of the dill, and fennel seeds in a jug. Pour half the mixture into a shallow dish. Reserve the remaining mixture. Add salmon to dish. Turn to coat. Set aside for 10 minutes to marinate.
- Heat a barbecue grill or chargrill pan on high. Discard the marinade from dish. Lightly spray the salmon, asparagus and zucchini with oil and season everything well. Cook the salmon for 3-4 minutes each side or until lightly charred and cooked to your liking. Cook the asparagus and zucchini for 2 minutes each side or until just tender. Break the salmon into chunks.
- Meanwhile, combine the lentils, radish, grapefruit and orange slices, spinach and remaining dill in a large bowl.
- Add the asparagus and zucchini to bowl. Season. Toss until combined then divide among serving bowls. Top with salmon and drizzle over reserved mustard mixture.
Recipe adapted from taste.com.au
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