Seared salmon brochettes with grapefruit and avocado

Serves 4

Seared salmon brochettes with grapefruit and avocado ingredients

1 ripe pink grapefruit 
2 large ripe avocados 
3 tbsp mint leaves 
4 fillets of fresh salmon, skinned 
Sea salt and cracked black pepper 
1 tbsp olive oil for salmon 
Dressing: 
1 tbsp lemon juice 
3 tbsp olive oil 
Sea salt and pepper
 

How to Cook Seared salmon brochettes with grapefruit and avocado

Whisk the lemon juice, olive oil, sea salt and pepper in a large bowl. 

Using a sharp knife, peel the skin and pith off the grapefruit and cut into small segments. Add the segments and 1 tbsp of the juice to the dressing. Cut the avocado in half lengthways, remove the stone, peel and thinly slice. Add to the dressing with the mint, tossing well. 

Cut each salmon fillet into two flat, ice-block-shaped oblongs, and thread each onto a skewer. Brush with olive oil, season well and grill on one side for 2 minutes, turn and grill for 1 minute. Serve with the avocado, grapefruit and mint.