1 large grapefruit
2 large bunches arugula
1 ripe avocado, pitted and sliced
2 Tbsp fresh lemon juice
2 Tbsp olive oil
½ tsp koser salt
½ tsp ground black pepper
3 – 5 oz salmon fillets (skin on)
¼ toasted walnuts, roughly chopped
Peel and segment the grapefruit with a sharp knife, reserving juice in a bowl. Toss grapefruit segments and juices with arugula and avocado. Divide among 4 serving plates. Mix together the lemon juice, oil and ¼ tsp of the salt and pepper.
Sprinkle remaining salt and pepper over both sides of salmon. Coat a large skillet with cooking spray, heat over medium high heat. Add fish (skin side down) to skillet and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break fillet into 4 pieces and top each salad with 3 pieces of the
fish. Drizzle with the reserved dressing and top with walnuts.
fish. Drizzle with the reserved dressing and top with walnuts.
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