Salmon bowl with wild rice, avocado and grapefruit

Ingredients

For 1 serving

• Wild rice65 g
• Salmon fillet110 g
• Grapefruit120 g
• Avocado40 g
• Lamb's lettuce40 g
• Fennel80 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: December – March

Method

1. Rinse the wild rice, add it to a pan of boiling salted water and cook over medium heat for about 40 minutes, until the grains are tender and some begin to split; drain.
2. About 20 minutes before the rice is done, preheat a conventional oven to 200 °C and line a small baking tray with baking paper.
3. Pat the salmon dry, place it skin side down on the tray, season with salt and pepper and bake for 12 minutes, until the flesh is opaque and flakes easily with a fork.
4. Meanwhile peel the grapefruit with a small knife, removing all the white pith, and cut out the segments; remove the tough outer layers of the fennel and slice it very thinly; peel and slice the avocado; wash and dry the lamb's lettuce.
5. Assemble the bowl with the lamb's lettuce at the bottom, then the rice, fennel, grapefruit, avocado and flaked salmon, and dress with the oil and a pinch of salt.