When I first moved to the UK, I told all my new friends fables of something called the 'sun', 'blue sky' and 'warm weather'. No one believed me. After four years of being here, I can finally say 'I told you so'! I'd almost forgotten what nice weather was like, and it's actually been around for a few weeks!!
Along with putting sweaters away, summer-cooking was one of those things I'd forgotten how to do while living in a country with permanently grey skies. Previous years, even in July it still felt appropriate to have bangers and mash or chicken pie with gravy for dinner! But with all this fab weather, my mind started wandering toward refreshing, light dishes. Here's what I made last night - healthy, quick, and tasted great!
Combine in a bowl: the juice of quarter of a lemon, 2 spoonfuls of olive oil, salt and pepper. Peel one pink grapefruit, and remove the white pith. Slice into chunks and stir into the lemon mixture. Peel and slice one avocado, and add it to the bowl. Mix well, and put in the fridge while you cook the salmon. Prepare some brown rice.
Put some olive oil into a hot pan. Fry two fresh wild salmon fillets for about 5 minutes on each side, until the skin is crispy. When the rice is done (did you time everything right so it's all finished at the same time?? I never do...) stir in some fresh coriander, and some more freshly squeezed lemon juice.
Make a nest on a plate with the rice, place the salmon fillet on top, and spoon the avocado and grapefruit mixture over top. Drizzle the dressing over the rice and around the place.