- Glazed Salmon With Grapefruit Salad.jpg (44.43 KiB) Viewed 401 times
Takes: 1 hour
Serves: 2
No nutritional information available.
Ingredients
- 200g sweet potato, chopped (alternatively use new potatoes halved)
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 1 bunch asparagus, trimmed
- 2 x 120g salmon fillets
- 1 grapefruit, peeled
- ½ tbsp maple syrup
- 1 tsp wholegrain mustard
- Handful of rocket salad
- A few fresh mint leaves
Method
1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. On a baking tray, toss the sweet potato with half the olive oil. Season with salt and pepper. Bake for 20 minutes. Scatter over the asparagus and bake for a further 10 minutes until tender. Leave to cool.
2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Cook the salmon for 2 - 3 minutes on each side.
3. Use a sharp knife to cut the grapefruit into segments. Set the segments aside. Pour any juice into a small bowl, stir in the maple syrup and mustard, then add to the pan with the salmon. Reduce the heat to low, and cook, turning the salmon occasionally, spooning over the glaze, until cooked to taste.
4. Divide the grapefruit segments, rocket, mint, asparagus and sweet potato between 2 serving bowls. Top with the salmon and any glaze from the pan, and serve with a yogurt dressing, if liked.
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