Serves 4 Prep 20mins (+5mins resting
time) Cooking 5mins
4 (about 150g each salmon fillets, with skin
1 tsp cumin seeds
2 juiced limes
2 tbs fish sauce
1 tsp grated ginger
1 tsp sesame oil
2 Red grapefruits, peeled &
segmented
2 extra limes, peeled & segmented
2 Lebanese cucumbers, peeled into
ribbons
1 cup mint leaves
½ cup coriander leaves
1 red onion, thinly sliced
1 red chilli, sliced
½ cup (75g) cashews, toasted &
chopped
Heat a large frying pan over medium to high heat. Spray both sides of the salmon with olive oil spray and season.
Sprinkle both sides of the salmon with cumin seeds. Cook, skin side down, for 2minutes or until skin is crisp. Turn
and cook for a further 2-3 minutes. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.Meanwhile, combine lime juice, sugar, fish sauce, ginger and oil in a small jug.
Combine grapefruit, lime segment, cucumber, mint, coriander, red onion and chilli in a bowl. Drizzle with
dressing. Toss to combine. Divide among serving plates. Top with salmon. Sprinkle with cashew.
After that you're all set! Yummy