Food > Seafood

Salmon with Bean-sprout and Grapefruit Salad.

Salmon is always a favourite for warm Summer days. The combination of flavours in this recipe will set your taste buds a tingle. The salad with grapefruit is colourful and refreshing, not to mention laden with vitamin C while the crunchy texture provided by the addition of bean sprouts is extremely tantalising. Effortlessly good!

Category Seafood
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 2


  • 2 Salmon steaks or fillet pieces
  • 150g bean sprouts
  • 2 pink grapefruit
  • Selection of any of the following leaves:- basil, spinach, chard , rocket, mint or lolla rossa.
  • Fresh black pepper
  • ½ teaspoon Sea salt
  • 1 tablespoon groundnut oil

Lime Vinaigrette

  • 1 tablespoon balsamic or rice vinegar
  • 2 tablespoon lime juice
  • 1 clove garlic
  • 1 teaspoon sugar


  1. Make the vinaigrette by mixing all the ingredients together.
  2. Sprinkle fish with salt and pepper.
  3. Heat oil in a non stick frying pan and add the fish until browned on both sides. Reduce the heat and cook through. If pieces are especially thick transfer to an oven to finish cooking (170C or 350F, gas mark 5) for an additional 15 minutes.
  4. In a large bowl, combine the salad leaves with bean sprouts.
  5. Segment grapefruit over salad to save juice; discard membranes from segments. Add grapefruit pieces and half the vinaigrette to salad and mix gently.
  6. Divide salad among serving plates.
  7. Place cooked fish on top and drizzle with remaining vinaigrette dressing.


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