Salmon salad with grapefruit and arugula

Ingredients

• olive oil
• sugar - 50 g
• the scarf
• 1 tsp ground white pepper
• 1 red grapefruit
• white wine vinegar - 50 ml
• 100 g arugula
• garlic - 1 clove
• salt
• grated parmesan cheese - 50 g grated
• 400 g lightly salted salmon fillet
• 8 large pitted green olives
• lemon

Cooking

Step 1

Mix salt, sugar and pepper. Spread the fish fillet with this mixture on all sides. Put in a deep bowl, sprinkle with a mixture of vinegar and olive oil. Leave to marinate for at least 1 hour at room temperature. Peel grapefruit and divide into slices. Peel and chop the garlic, cut the lemon into thin slices (with peel). Rinse the arugula, dry it, peel the shallots, chop. Remove the salmon from the marinade, cut into thin strips and arrange on portioned plates. Top with chopped shallots, garnish with arugula, green olives, grapefruit and lemon wedges. Drizzle with remaining fish marinade and sprinkle with grated parmesan.