Crispy Skin Huon Salmon with Ruby Grapefruit, Prosciutto and Persian Feta Salad

Enjoy this recipe from our friends at Angelakis Brothers, delivering only the finest seafood in South Australia
www.angelakis.com.au

Crispy Skin Huon Salmon with Ruby Grapefruit, Prosciutto and Persian Feta Salad
Preparation:
30 Minutes
Cooking:
10 Minutes
Serves:
4

  • 4 Huon Salmon Fillets, skin on
  • Sea salt
  • Olive oil
  • 8 slices proscuitto
  • 3 ruby grapefruit
  • 2 avocados
  • 2 cups rocket leaves
  • 200g persian feta
  • 1/4 cup dill fronds
  • 2 tbsp Dijon mustard
  • 1/3 cup olive oil

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