Warm Salmon, Carrot, and Grapefruit Salad

1. 1 Salmon filletpack 400 g ≈ $10.50 65 g
2. 2 Carrots≈ $1.50 per kg 70 g
3. 3 Grapefruit≈ $2.50 per kg 45 g
4. 4 Raisinspack 200 g ≈ $2.40 25 g
5. 5 Soy sauce 17 ml
6. 6 Lemon≈ $4.70 per kg 15 g
7. 7 Olive oil 9 ml
8. 8 Honey 7 g
9. 9 Sesame seeds 5 g
10. 10 Ground black pepper 1 g
11. 11 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the salmon¹ into 2 cm (¾-inch) strips. Sear in sunflower oil over medium heat for 3–4 minutes per side until the flesh is opaque.

2. Use a vegetable peeler to slice the carrots² into thin ribbons. Soak the raisins⁴ in boiling water for 5 minutes, then drain.

3. Peel the grapefruit³, removing all membranes, and cut into segments.

4. Squeeze the lemon⁶ juice, then whisk in the honey, soy sauce, and black pepper. Slowly drizzle in olive oil to emulsify the dressing.

5. Arrange the carrots², salmon¹, grapefruit³, and raisins⁴ on a plate. Drizzle with the dressing.

6. Sprinkle with sesame seeds and serve immediately.