Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette
Author: Meals Matter Cooking Light
Recipe type: Salads
Quick to Prepare (under 30 minutes).
- ⅓ cup Blood orange juice
- 1 tablespoon Minced shallots
- 2 tablespoons Honey
- 1 tablespoon Olive oil
- 1 teaspoon Dijon mustard
- ⅛ teaspoon Salt
- ⅛ teaspoon Freshly ground black pepper
- Prepare grill.
- Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.
- Cut onion into bite-sized chunks; break fish into chunks. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate. Drizzle Blood Orange Vinaigrette evenly over salads.
A generous portion of tender, flaky salmon tops this vitamin C–packed salad. To speed preparation, use a jar of fresh red grapefruit sections and bottled blood orange juice. Prepare the Blood Orange Vinaigrette while the salmon and onion are on the grill.
Calories: 319 Fat: 10g Saturated fat: 2.1g Unsaturated fat: 2.1g Carbohydrates: 35.8g Sodium: 493mg Fiber: 2.5g Protein: 21.2g