Yummy za'atar spiced salmon with grapefruit-fennel salad with walnuts and herbs
Fillet the grapefruit and keep the grapefruit juice and fillets.
For the dressing mix grapefruit juice white wine vinegar, rice syrup, salt, pepper and olive oil. Stir well and put aside.
Wash the fennel and radishes, and slice them very thinly with a mandoline. Keep the fennel green for decoration. Now wash and pad dry the radicchio. Roast your roughly chopped walnuts in a non-stick pan. Wash and pad dry the fresh mint and coriander.
In a bowl mix together fennel, radishes, radicchio, mint, fennel green and coriander with your dressing.
Wash and pad dry your salmon filets. Season with salt and za'atar. Heat up a pan with coconut oil and put the salmon filets in skin-side down. Let it fry over medium heat until skin is crisp (3-4 minutes). Turn and fry until medium rare about 1-2 minutes.
Add the salad to your plates and put the salmon on top of it. Drizzle with some olive oil, sprinkle the roasted walnuts over it and serve! Bon appetit!