Sugar Crusted Salmon With Florida Grapefruit And French Green Bean Salad


  • 2 Florida grapefruit
  • 10 g coriander
  • 2 Key limes
  • 4 (~140 g) portions of fresh salmon fillets
  • 2 tablespoons natural cane sugar
  • 185 g French green beans
  • 2 tablespoons extra virgin olive oil
  • 25 g dried cranberries
  • 100 g cooked brown rice Non-stick spray


Sugar Crusted Salmon With Florida Grapefruit And French Green Bean Salad

Place salmon fillets skin side down onto a baking tray coated with non-stick spray or lined with non-stick aluminium foil and place under a hot broiler.Cook for 5 to 6 minutes or to desired doneness.Remove and lay two slices of grapefruit on top of each of the fillets.Evenly sprinkle the cane sugar over the grapefruit on top of the salmon portions and place back under the broiler to caramelise the cane sugar.Watch closely as this happens quickly.

Peel and segment grapefruit.Reserve 8 slices and roughly chop the remaining fruit.Finely slice the coriander.Zest and juice the limes.Set aside.

In a large bowl, toss the green beans with olive oil, zest and juice of the Key limes, chopped grapefruit, sliced coriander, cranberries and prepared brown rice.Evenly portion and arrange mixture in the centre of four dinner plates.Place salmon fillets on top of green bean salad mixture and serve.

Nutrition Facts
Serving size
Amount per serving
  • % Daily Value*
  • Total Fat13g 17%
    • Saturated Fat1.9g 10%
  • Sodium111mg 5%
  • Total Carbohydrate39g 14%
    • Dietary Fibre5g 18%
  • Protein34g 68%
  • Vitamin A150mcg 17%
  • Vitamin C94mg 104%
  • Calcium90mg 7%
  • Iron2.4mg 13%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet.2000 calories a day is used for general nutrition advice.