• 4servings
  • 25minutes
  • 320calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, C, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/3 cup blood orange or orange juice

  2. 1 tablespoon chopped shallots

  3. 2 tablespoons honey

  4. 1 tablespoon olive oil

  5. 1 teaspoon Dijon mustard

  6. 1/8 teaspoon salt

  7. 1/8 teaspoon freshly ground pepper

  8. 3/4 lb salmon fillet (1 to 1 1/4 inches thick)

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon freshly ground pepper

  11. Cooking spray

  12. 1 large sweet onion, cut into 1/2-inch-thick slices

  13. 8 cups mixed baby salad greens

  14. 1 jar (24 oz) red grapefruit sections, drained

Instructions Jump to Ingredients ↑

  1. Heat gas or charcoal grill. In small bowl, stir orange juice, shallots, honey, oil, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended; set aside.

  2. Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully brush oil on grill rack. Spray salmon and onion slices with cooking spray. Place salmon and onion on grill over medium heat. Cover grill; cook 10 minutes, turning once, until fish flakes easily with fork and onion is tender. Remove skin from fish.

  3. Cut onion into bite-size chunks; break fish into chunks. Divide salad greens among serving plates; top with grapefruit sections, onion and fish. Drizzle with vinaigrette.


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