Huon Salmon with rocket, grapefruit, and feta salad


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


  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