for 4 person

Marinade

1	organic grapefruit, grated zest and 3 tbsp of juice
1 ½ tbsp	olive oil
2 tbsp	liquid acacia honey
¼ bunch	sage, finely chopped
¼ bunch	thyme, finely chopped
½ tsp	fennel seeds, finely crushed
800 g	salmon fillets
½ tsp	salt
1	organic grapefruit, halved and sliced

Sauce

1 tbsp	olive oil
1	shallot, finely chopped
1 ½ dl	grapefruit juice
1 tbsp	liquid acacia honey
1 tbsp	sweet balsamic vinegar
¾	grapefruit, cut into pieces
¼ tsp	salt

Herb rice

1 litre	water
400 g	wild rice mix
3 sprig	sage, finely chopped
½ bunch	thyme, finely chopped
1 tsp	salt
¾ bunch	flat-leaf parsley, finely chopped

How it's done

Marinade

Combine the grapefruit zest, juice, oil and honey. Mix in the sage, thyme and fennel seeds. Coat the salmon in the marinade, cover and chill for approx. 1 hr. Place the salmon on a baking tray lined with baking paper, season with salt. Top with the grapefruit slices.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C.

Sauce

Heat the oil in a pan, briefly sauté the shallot, pour in the grapefruit juice and honey, simmer for approx. 5 mins. Add the balsamic and grapefruit, simmer over a medium heat for approx. 2 mins., season with salt.

Herb rice

Bring the water to the boil in a pan. Add the rice, sage and thyme, season with salt, mix, cover and simmer for approx. 15 mins. Mix in the parsley, serve with the salmon.

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