GRILLED SALMON SALAD

750g piece salmon fillets, skin on ¼ cup extra-virgin olive oil 2 tsp ground sumac 2 fennel, trimmed 2 ruby-red grapefruit 1 tsp Dijon mustard 2 x 60g packets baby rocket 2 eschalots, sliced 1 cup parsley leaves ¼ cup pomegranate seeds lemon aioli, to serve 1 Brush salmon on both sides with 2 tsp olive oil and sprinkle flesh with sumac. Season and set aside until required. 2 Using a mandoline, thinly slice fennel. Transfer to iced water until required (see tip).

3 Using a sharp knife, segment grapefruit over a bowl. Squeeze juice from pith into bowl and reserve. Place segments on a plate.

4 In a jug, whisk remaining oil with reserved grapefruit juice and mustard. Season. Set aside.

5 Preheat barbecue plate on high.

6 Cook salmon, skin-side down, 3 mins until almost cooked through. Turn and cook flesh side 2 mins until cooked to taste. Cover with foil to keep warm. Flake, reserving skin.

7 Toss rocket, eschalot, drained fennel, grapefruit, parsley and dressing on a platter with salmon. Scatter with pomegranate seeds and accompany with lemon aioli.