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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.
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2
Place the rocket and grapefruit wedges on two serving plates.
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3
Add the olive oil to the reserved grapefruit juice and season to taste.
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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.
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5
Add the salmon to serving plates. Drizzle with dressing then scatter over crumbled feta and serve immediately
