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Salmon fillet with grapefruit sauce
45 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 914
  • Fat about 36g
  • Carbohydrates about 101g
  • Protein about 47g
This is needed
This is needed for 4 people
Marinade
  • 1 organic grapefruit, grated zest and 3 tbsp of juice
  • 1.5 tbsp olive oil
  • 2 tbsp liquid acacia honey
  • 0.25 bunch sage, finely chopped
  • 0.5 tsp fennel seeds, finely crushed
  • 0.5 tsp salt
  • 800 g salmon fillets
  • 1 organic grapefruit, halved and sliced
  • 0.25 bunch thyme, finely chopped
Sauce
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1.5 dl grapefruit juice
  • 1 tbsp liquid acacia honey
  • 1 tbsp sweet balsamic vinegar
  • 0.75 grapefruit, cut into pieces
  • 0.25 tsp salt
Herb rice
  • 1 litre water
  • 400 g wild rice mix
  • 3 sprigs sage, finely chopped
  • 0.5 bunch thyme, finely chopped
  • 1 tsp salt
  • 0.75 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Marinade
Combine the grapefruit zest, juice, oil and honey. Mix in the sage, thyme and fennel seeds. Coat the salmon in the marinade, cover and chill for approx. 1 hr. Place the salmon on a baking tray lined with baking paper, season with salt. Top with the grapefruit slices.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220°C.
Sauce
Heat the oil in a pan, briefly sauté the shallot, pour in the grapefruit juice and honey, simmer for approx. 5 mins. Add the balsamic and grapefruit, simmer over a medium heat for approx. 2 mins., season with salt.
Herb rice
Bring the water to the boil in a pan. Add the rice, sage and thyme, season with salt, mix, cover and simmer for approx. 15 mins. Mix in the parsley, serve with the salmon.