Grilled Salmon with Pink Grapefruit and Walnuts

1. salmon rinse, rub well dry and season with salt and pepper. Rub with oil. Heat a grill pan dry and grill the salmon fillets in it for 3 to 4 minutes on each side. Keep warm.

Halve walnuts and toast in a dry frying pan. Remove from frying pan.

Quarter, clean, rinse and chop peppers. Peel and dice shallot. Peel the white skin off the grapefruit and fillet, reserving the juice. Rinse and drain alfalfa sprouts.

Heat oil in a non-stick frying pan. Sauté bell bell pepper and shallot in it. Add grapefruit and walnuts and toss briefly. Add grapefruit juice and heat briefly. Season with salt, coarse pepper and sugar. Loosely stir in the sprouts. Serve together with the grilled salmon.

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