Sweet and spicy glazed salmon with fennel and grapefruit salad

Prep 15 min
Total 25 min
Serves 4



5 tsp
wasabi paste, divided
5 tsp
honey, divided
garlic clove, grated, divided
1/2 tsp
salt, divided
skin-on salmon fillets, (about 675 g)
4 tsp
olive oil
medium fennel bulb, halved and thinly sliced, reserving fronds (about 4 cups)
grapefruit, peeled, halved and thinly sliced into half moons
1/4 cup
thinly sliced red onion
3 cups
2 tbsp
fried shallots, (optional)


  • PREHEAT barbecue to medium.
  • MIX 1 tbsp each of the wasabi and honey, half of the garlic and 1/4 tsp of the salt in a small bowl. Brush salmon with wasabi mixture on all sides except skin.
  • OIL grill. Barbecue fillets, skin-side down, until the fish flakes easily with a fork, 7 to 10 min.
  • WHISK remaining 2 tsp each of the wasabi and honey, remaining half of the garlic, remaining 1/4 tsp of the salt, oil and reserved fennel fronds in a large bowl. Add sliced fennel, grapefruit, onion and watercress and toss to combine. Divide among 4 plates and serve with salmon. Garnish with shallots.



Calories 366, Protein 28 g, Carbohydrates 21 g, Fat 19 g, Fibre 5 g, Sodium 417 mg. Excellent source of vitamin C

Chatelaine Quickies: Provencal pan salmon

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