Huon Salmon with rocket, grapefruit, and feta salad

Bahan-bahan

• 2 Huon Salmon portions, skin on
• 1 ruby grapefruit
• 2 handfuls baby rocket
• 90g feta, crumbled
• 1/4 Cawan olive oil

Kaedah

1. 1
   Use a small knife, slice off the ends of the grapefruit, then cut off the peel. Hold the grapefruit over a bowl and cut away segments, cutting inside the membrane lines.
2. 2
   Place the rocket and grapefruit wedges on two serving plates.
3. 3
   Add the olive oil to the reserved grapefruit juice and season to taste.
4. 4
   Heat a medium-sized frypan with a dribble of olive oil. Season salmon and cook skin side down for three minutes. Flip the salmon and cook each side for 1 minute or until cooked to your liking.
5. 5
   Add the salmon to serving plates. Drizzle with dressing then scatter over crumbled feta and serve immediately