- 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
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.