Save to your scrapbook

    Thai salmon & grapefruit salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Thai salmon & grapefruit salad

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 2


    250g pack Waitrose Salmon In Thai Marinade
    1 large carrot, peeled
    2 red grapefruit
    1 red chilli, deseeded and finely chopped
    ½ red onion, thinly sliced
    235g pack green pak choi, trimmed and finely shredded
    15g roasted peanuts, roughly chopped
    15g Cooks’ Ingredients Crispy Fried Onions


    1. Preheat the oven to 200°C, gas mark 6. Roast the salmon according to the pack instructions. Meanwhile, using a vegetable peeler, cut the carrot into ribbons, then shred into strips. Cut the grapefruit into segments. (see tip in Kitchen wisdom, far right).

    2. Squeeze 1 tbsp of juice from one of the leftover grapefruit middles into a small bowl. Combine the juice with the fresh chilli, to taste. Set aside.

    3. When the fish is cooked, cool a little, then remove the skin. Toss the carrot, grapefruit, onion and pak choi with the grapefruit dressing, then flake the salmon on top. Scatter with the nuts and crispy onions to serve.

    Cook’s tip A 300g pack Waitrose British Chicken Green Thai Marinated Breast Chunks would work equally well with this salad.  

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars