Avocado, salmon and grapefruit salad

Brush 3 salmon fillets (about 175g each) lightly on both sides with 2-3 tbsp extra virgin olive oil. Heat a large non-stick pan over medium heat. Cook salmon, skin-side down, for 2-3 minutes, then turn over and cook for 2-3 minutes or until cooked to your liking. Cool, then remove skin and bones and flake with a fork.

In a large bowl, place salmon, avocados (sliced), fennel (finely sliced), grapefruit (peeled and separated into segments) and watercress sprigs.

Whisk 1/3 cup grapeseed oil, 2 tbsp orange juice, 1 tsp lemon juice, salt, pepper and sugar (to taste) in a small bowl.

Pour dressing over salad and toss gently to combine.

To serve 

To serve, top with salmon roe.