GRILLED SALMON AND GRAPEFRUIT SALADS WITH HONEY VINAIGRETTE
Light, refreshing, summery dinnertime salads are a delicious change from heavy, wintry dishes-even when the snow is still flying. Sweet and tart red grapefruit, mandarin oranges, a little lemon-all this citrusy goodness brightens up smoky pan-grilled salmon and makes a great flavor-balance for the pleasantly sweet vinaigrette. It's easy, casual, light, and tasty-and nothing about it says winter.
Provided by Pamela Steed Hill
Categories Fruit
Time 22m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine the honey, vinegar, lemon juice, and garlic in a small bowl. Gradually whisk in the oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and set aside.
- Heat a grill pan (or cast-iron skillet) over medium-high heat and brush with olive oil. Season the salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper and grill skin-side up until the flesh on the bottom is lightly charred, 3-4 minutes.
- Turn and grill skin-side down until just cooked through but still opaque in the middle, 2-3 minutes longer. Lift the salmon off its skin and place on a cutting board. (Discard skin.) When the salmon has cooled to about room temperature, break into bite-sized chunks.
- Place the lettuce greens, grapefruit pieces, mandarin oranges, and red onion in a large bowl. Drizzle with half the vinaigrette and toss lightly.
- Divide the salad between 2 plates. Top with salmon and slivered almonds. Serve right away.
Nutrition Facts : Calories 476.1, Fat 26.7, SaturatedFat 3.7, Cholesterol 51.6, Sodium 676.2, Carbohydrate 35.8, Fiber 3.9, Sugar 28.9, Protein 27.1
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