Pan-fried salmon on frisée with avocado and grapefruit

Ingredients for 2 servings:

• 2 salmon fillets (approx. 150 g each)
• 1 avocado(s)
• 1 grapefruit(s)
• 1 head of frisée lettuce
• some olive oil
• 1 clove(s) garlic
• some salt and pepper
• some ginger, maybe
• e.g. soy sauce

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, trim, and spin dry the lettuce. Fillet the grapefruit, prepare the avocado, and cut it into thin wedges. Rinse the salmon fillet, pat dry, season with salt and pepper, and fry in a little oil in a hot pan for 1-2 minutes on each side, depending on its thickness. Remove the pan from the heat and let the fish simmer until cooked through. The salmon should be juicy and translucent on the inside. Make a dressing by combining the olive oil with salt, pepper, the remaining grapefruit juice, chopped garlic, and—if you like—a little chopped ginger. I like to replace the salt with a little soy sauce. Divide the salad between two plates, drizzle with the dressing, and arrange the grapefruit fillets and avocado wedges on top. Finally, place the still-warm salmon on top of the salad and serve.