Ingredients
For the glaze:
- 4 tbsp Florida Grapefruit, juiced
- 1 tbsp runny honey
- 1 tbsp soy sauce (reduced salt option)
- 1 tsp grated ginger
- 1 garlic clove, finely diced
- 1 tbsp sesame oil
For the goodness bowl:
- 1 Florida Grapefruit, sliced
- 2 Wild Alaska salmon fillets (frozen)
- 240g cooked quinoa
- 160g canned black beans, drained weight
- 6 stems cavalo nero kale, lightly steamed
For the dressing:
- 4 tbsp Greek yoghurt
- 2 tbsp tahini
- A large squeeze of lemon juice
Optional garnishes: watercress, mint, pomegranate, black sesame seeds
Instruction
- Preheat the oven to Gas Mark 6 / 200 °C / 180 °C (Fan). Place the Florida Grapefruit glaze ingredients into a small pan and simmer for 2-3 minutes whilst stirring, until thickened slightly.
- Place the salmon fillets on a baking tray lined with baking paper, and brush with the grapefruit glaze until well coated. Place in the oven for 18-20 minutes until cooked through.
- Meanwhile, whisk the dressing ingredients in a bowl with a dash of salt and pepper. Steam the cavalo nero for 3 minutes or until cooked, and assemble with the remaining goodness bowl ingredients.
- Top the goodness bowl with the cooked grapefruit glazed salmon and garnish with mint, pomegranate and black sesame seeds. Serve with the tahini yoghurt dressing.
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