Save to your scrapbook
Pan-fried salmon with grapefruit & basil skyr
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
15g blanched hazelnuts
½ tsp vegetable oil
220g pack Waitrose 2 Wild Alaskan Keta Salmon Fillets, patted dry
1 pink grapefruit
1 tsp wholegrain mustard
1 tsp clear honey
190g pack Waitrose Green Vegetable Steamer
25g pack basil, shredded
4 tbsp plain skyr
1. Put a non-stick pan over a medium heat. Toast the nuts for 3-4 minutes, then tip out to cool. Heat the oil. Season the fish, then fry on a medium heat, skin-side down, for 7 minutes without moving or lifting it. Turn over then cook for 6-7 minutes more, until golden and just cooked.
2. Meanwhile, segment the grapefruit and squeeze 2 tbsp of juice from its middle. Whisk the mustard and honey into the juice. Cook the vegetables in the microwave following pack instructions. Roughly chop the nuts.
3. Toss the vegetables with the grapefruit segments, nuts, half of the basil and most of the dressing. Season to taste. Stir the remaining basil into the skyr. Serve the salmon on top of the vegetables, then serve with the skyr and the remaining dressing spooned over.
Cook’s tipOur vegetable steamer packs are an easy way towards your 5 a day. If you have green beans or courgettes to use instead, then simply steam for 5 minutes and add a few sprigs of dill.
Typical values per serving:
High in omega 3; 2 of your 5 a day.
This recipe was first published in June 2018.