Chilli rubbed salmon with citrus salsa - slimmed

Jalapeno chilli contrasts the sweet blood orange in this dish.
  • 1 tbsp minced red onion
  • 2 tbsp freshly squeezed lime juice
  • 2 tsp honey
  • 2 tsp extra-virgin olive oil, plus more as needed
  • 0.5 tsp salt, plus more for fish
  • 1 grapefruit
  • 2 blood oranges
  • 1 jalapeno chilli, stemmed, seeded and minced
  • 1/4 medium jicama, peeled and julienned
  • 20g fresh coriander leaves, coarsely chopped
  • 4 (175g) salmon fillets
  • 0.25 tsp chilli powder
  • 8 corn tortillas, warmed (see Cook's Note)
1) Place the onion in a bowl of very cold water to soak. In a medium bowl, whisk together the lime juice, honey, 2 tsp of oil and 0.5 teaspoon of salt.

2) Trim the top and bottom off the grapefruit to expose the inner fruit. Following the curve of the fruit, cut off the skin and white pith. Cut the segments free from the membrane and add to the dressing. Repeat with the oranges. (For help with this, see our video demo of segmenting an orange.)

3) Add the jalapeno, jicama and fresh coriander to the citrus mixture. Drain the onions and stir to combine evenly.

4) Preheat the grill to high and position a grill pan about 14cm below. Lightly brush the salmon with some olive oil. Sprinkle the top of the fish with the chilli powder and season with salt, to taste. Carefully lay the fish, skin-side down, on the hot grill pan.

5) Grill the fish until just firm and brown, about 7 minutes. Remove the pan from the grill; set the salmon aside on the hot pan to finish cooking, about 5 minutes more.

6) Divide the fish among plates and serve with the salsa and tortillas.

Cook's Note: Our favourite way to warm tortillas is in the microwave. Wrap the tortillas in paper towels and heat on full power until pliable and hot, about 30 seconds.

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