- 2 ruby grapefruit, halved
- 2 T brown sugar
- 2 x 200 g Scottish or Norwegian salmon fillets
- 4 T dukkah
- 250 g organic sweet potatoes, peeled and sliced
- ½ cup water
- 2 t ground cinnamon
- 2 T honey
- 2 T butter
- salt, to taste
Preheat the top grill of the oven.
Dip the four grapefruit halves into the brown sugar and place on a baking tray. Place directly under the grill and caramelise until the grapefruit starts to blacken. Remove from the oven and allow to cool.
Turn oven to 160°C. Heat a nonstick pan until warm.
Rub the salmon with the dukkah and then sear on both sides until golden brown. Remove salmon from the pan and keep warm in a low oven.
Pour the water into the pan in which you fried the salmon and add with the sweet potato. Cover with a lid and simmer over medium heat for 8 minutes.
Remove the lid and sprinkle the sweet potato with cinnamon, drizzle with honey and add the butter. Caramelise the potato, taking care not to burn it. Remove and keep warm.
Squeeze the juice of two of the grapefruit halves into the pan juices. Simmer until the liquid starts to thicken. Add a little more butter if necessary and season to taste (add a little sugar if the sauce is too bitter).
Plate the sweet potato and top with the salmon, then drizzle with the bitter-sweet sauce.
Cook’s note: If you have one, use a chef’s blowtorch to caramelise the grapefruit halves.
Per serving: 2481.9kJ, 43g protein, 19.3g fat, 62.8g carbs