Ingredients

• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon fresh ground black pepper
• 4 (x 120g each) salmon fillets, skin on
• 2 teaspoons olive oil

Grapefruit salad

• 2 ruby red grapefruit, peeled
• 1 avocado, halved, stone removed, peeled, thinly sliced lengthways
• 1 red onion, thinly sliced
• 1/2 bunch watercress, sprigs picked
• 1 long red chilli, seeded, thinly sliced
• 1/2 cup fresh mint leaves
• 1 tablespoon olive oil
• 1 teaspoon dijon mustard

Method

• Step 1 Combine the paprika, cumin, oregano, thyme and pepper in a shallow bowl. Season with salt. Dip each salmon fillet in the spice mixture and gently toss to lightly coat.
• Step 2 Heat the oil in a large frying pan over medium-high heat. Cook the salmon for 2 1/2 mins each side for medium or until cooked to your liking. Transfer to a plate and lightly cover with foil. Set aside for 5 mins to rest.
• Step 3 Meanwhile, hold the grapefruit over a jug and use a small sharp knife to cut each grapefruit into segments, collecting any juice in a jug. Combine grapefruit, avocado, onion, watercress, chilli and mint in a large bowl. Whisk the reserved juice, oil and mustard together in a small bowl. Drizzle over the salad. Divide among serving plates. Top with salmon.