Salmon with avocado & grapefruit

Ingredients

• 2  ruby grapefruit red ripe ( looks pretty)
• 4 servings juice of lemon 
• 4 tbsp olive oil extra virgin extra-virgin
• 2 large avocado ripe
• 2 bunches watercress 
• 1 tbsp olive oil for the salmon
• 5 oz salmon fillet 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Hold the grapefruit over a bowl to catch the juices, and peel it to remove all the white pith.
2. Cut the grapefruit between the membranes into segments. If necessary, add lemon juice to the grapefruit juices to make it up to 2 tbsp.
3. Whisk in the extra virgin olive oil, then season with sea salt and pepper. Toss in the grapefruit segments.
4. Cut each avocado in half lengthways, remove the stones and peel.
5. Cut the flesh into wedges the size of the grapefruit segments, dropping them directly into the dressing with the grapefruit. Toss lightly, cover and chill for 10 minutes or so.
6. Cut off and discard the stems of the watercress,wash the leaves well and shake dry.
7. Lightly oil the salmon, and cook in a non-stick frying pan on a highish heat, skinned-side down first, then turn and cook lightly on the other side, until golden outside and still a little soft and pink in the middle (about 2-3 minutes each side).
8. Make a nest of watercress on each plate, put the salmon to the side, and use a slotted spoon to arrange the avocado and grapefruit on top.
9. Whisk the dressing, then drizzle it around the salmon and over the watercress.