Hot-smoked salmon & grapefruit salad
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Hot-smoked salmon & grapefruit salad

By Katy Greenwood

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

Nutrition per serving

  • kcal 291
  • fat 18g
  • saturates 4g
  • carbs 11g
  • sugars 11g
  • fibre 5g
  • protein 23g
  • salt 1.4g

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.

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