Crispy-skin salmon with citrus

Serve crispy skin salmon with this colourful citrus salad. Teaming different varieties of in-season citrus adds a delightful flavour pop!

0:25 Prep 0:05 Cook 4 Servings  Easy


  • 4 (about 150g each) salmon fillets, skin on
  • 1 teaspoon cumin seeds
  • 2 limes, juiced
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sesame oil
  • 2 Ruby Red grapefruits or pomelos, peeled, segmented
  • 2 limes, extra, peeled, segmented
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 1 red onion, thinly sliced
  • 1 long red chilli, thinly sliced (optional)
  • 1/2 cup (75g) cashews, toasted, coarsely chopped


Step 1
Heat a large frying pan over medium-high heat. Spray both sides of the salmon with olive oil spray and season. Sprinkle both sides of salmon with cumin seeds. Cook, skin-side down, for 2 mins or until skin is crisp. Turn and cook for a further 2-3 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Step 2
Meanwhile, combine lime juice, sugar, fish sauce, ginger and oil in a small jug.

Step 3
Combine grapefruit or pomelo, lime segments, cucumber, mint, coriander, red onion and chilli, if using, in a bowl. Drizzle with dressing. Toss to combine. Divide among serving plates. Top with salmon. Sprinkle with cashew.



Popular posts from this blog


Avocado & smoked salmon spelt spaghetti

Chili canapé fishcakes with cod