Salmon fillets with pink grapefruit salsa

Salmon fillets with pink grapefruit salsa

Our colourful salsa lends a refreshing burst of flavour to enjoy with the fish.

By , 21 September 2015
Salmon fillets with pink grapefruit salsa
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.93 per serving
Nutritional Info
Each 100g serving contains
  • Fat high
    35g
    50%
  • Saturates high
    7g
    35%
  • Sugars med
    6.7g
    7%
  • Salt low
    0.2g
    3%
  • Energy 2772KJ 662KCAL
    33%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 2772kJ/662kcal.
Ingredients
  • 2 pink grapefruit
  • 2 ripe avocados, skinned, stoned and cut into small pieces
  • 1 red chilli, de-seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 4 tbsp chopped fresh coriander
  • 1 tbsp mild olive oil, plus 2 tsp for brushing
  • Finely grated zest of 1 lime plus 1 tbsp juice
  • 250g basmati rice
  • 4 salmon fillets
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the grapefruit on a large plate, one at a time and cut off the peel. Remove segments and cut into small pieces. Reserve any juice that escapes.

  • Put the grapefruit and juice in a large bowl. Add the avocado, chilli, onion, half the coriander, 1 tbsp of the oil and the lime juice.

  • Rinse the rice in a sieve under cold water. Put in a pan with a pinch of salt and 1 litre cold water. Bring to the boil, cover and simmer gently for 10-12 minutes. Drain, add the rest of the coriander and the lime zest and fluff up with a fork.

  • While the rice is cooking, brush the salmon on both sides with the rest of the oil. Heat a griddle pan or dry frying pan until hot. Cook the salmon fillets for 2 minutes on each side.

  • Put on a baking tray and cook in the oven for another 4-5 minutes. Serve the salmon with rice and salsa.