Serves 2 Ingredients: 2 thick salmon slices (skinless) 1 tbsp sesame seeds 150g cooked king prawns 1 ripe Hass avocado 2 spring onions ½ pink grapefruit 1 tsp grated ginger (very fine) 1 tsp light soy sauce Splash sesame oil
Method: 1. Chop the prawns and avocados into 1 cm sized pieces and place into a mixing bowl. 2. Then, finely slice the spring onions and add to the bowl along with the soy, sesame oil and ginger. 3. Finally, cut the grapefruit into segments, then into smaller pieces the same size as the avocados etc. Mix in with the other salsa ingredients. 4. Heat up the grill to a medium heat then season the salmon on both sides and heat a frying pan to a medium heat, and start to cook with the skin side down for 4 minutes. 5. Then sprinkle and pat down the sesame seeds on top of each salmon piece and pop under the grill for another 3-4 minutes. 6. Finally serve the salmon and salsa together; I love serving this with some baked sweet potatoes and a rocket salad. Recipe courtesy of South African fruits. Designed by TV chef and author Sophie Michell