Best Grilled Salmon And Grapefruit Salads With Honey Vinaigrette Recipes

Grilled Salmon and Grapefruit Salad image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 14

1/3 cup blood orange or orange juice
1 tablespoon chopped shallots
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 lb salmon fillet (1 to 1 1/4 inches thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cooking spray
1 large sweet onion, cut into 1/2-inch-thick slices
8 cups mixed baby salad greens
1 jar (24 oz) red grapefruit sections, drained

Steps:

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.
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.
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.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg

Grapefruit and Honey Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 ruby red grapefruit
1 1/2 tablespoons honey
Kosher salt and finely ground black pepper
1 large shallot, finely chopped
2 tablespoons extra-virgin olive oil
3 cups fresh flat-leaf parsley leaves
Four 6-ounce skinless salmon fillets

Steps:

Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments.
Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.
Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.
Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad.

Grapefruit, Salmon, and Avocado Salad image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Steps:

Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

Grilled Balsamic and Grapefruit Glazed Salmon image

Provided by Charlotte J

Categories Citrus

Time 20m

Yield 4 portions

Number Of Ingredients 7

1 cup freshly squeezed grapefruit juice
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
4 (6 ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon pepper
2 grapefruits, sliced 1/2 " thick (8 slices needed)

Steps:

Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan.
Boil until reduced by half, approximately 15 minutes.
Hold warm.
To Make One Portion:.
Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper.
Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet.
Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill.
Place 2 grapefruit slices on serving plate and top with cooked salmon fillet.
Drizzle 1 tablespoon glaze on top of salmon.
Serve with a potatoe and vegetables.
Serve immediately.