← All recipes

🥗 Pan-Fried Salmon with Zucchini and Grapefruit Salad

345 kcal · 30 min · 4 servings

Pan-Fried Salmon with Zucchini and Grapefruit Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, let the salmon thaw overnight in the refrigerator.
  2. 2. Peel the grapefruits with a sharp knife until the white skin is completely removed.
  3. 3. Carefully separate the fillets from the membranes and catch the juice.
  4. 4. Halve the shallot, peel it, and dice it finely.
  5. 5. Wash the zucchini thoroughly and cut off the ends.
  6. 6. Slice the zucchini into thin rounds.
  7. 7. Heat 2 tablespoons of oil in a pan over medium-high heat.
  8. 8. Fry the zucchini for about 1 to 2 minutes.
  9. 9. Remove the zucchini from the pan and set it aside.
  10. 10. Heat another 1 tablespoon of oil in the same pan.
  11. 11. Sweat the shallots for about 2 minutes until translucent.
  12. 12. Whisk together 2 tablespoons of oil, the grapefruit juice, mustard, salt, and pepper to make a dressing.
  13. 13. Gently fold the zucchini and grapefruit segments into the dressing.
  14. 14. Rinse the lemon under hot water.
  15. 15. Grate about 1 teaspoon of lemon zest.
  16. 16. Halve the lemon and squeeze out the juice.
  17. 17. Rinse the salmon and pat it dry with a kitchen towel.
  18. 18. Season the salmon with salt, pepper, 1 teaspoon of lemon juice, and the lemon zest.
  19. 19. Heat 1 tablespoon of oil in a pan over medium-high heat.
  20. 20. Fry the salmon for about 4 to 5 minutes on each side.
  21. 21. Finally, adjust the seasoning of the salad with salt and pepper.
  22. 22. Plate the fried salmon together with the salad.
  23. 23. Serve the dish and enjoy your meal!

Nutrition per serving