Best Smoked Salmon With Grapefruit Salad Recipes

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 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

Grilled Salmon and Grapefruit Salads With Honey Vinaigrette image

Provided by Pamela Steed Hill

Categories Fruit

Time 22m

Yield 2 serving(s)

Number Of Ingredients 14

2 tablespoons honey
1 tablespoon white balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon finely chopped garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 teaspoons olive oil
8 ounces salmon fillets, with skin on 1 side (about 1 inch in thickest part)
4 -5 cups mixed lettuce greens
1/2 small red grapefruit, peeled, pith removed, flesh cut into bite-sized pieces
1/2 cup canned mandarin oranges, drained, cut crosswise in half
2 tablespoons thinly sliced red onions
2 tablespoons slivered almonds

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

Smoked Salmon Canape with Green Olive Grapefruit Tapenade image

Provided by Aarti Sequeira

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 jar pitted California green olives (about 15 ounces)
1/2 cup fresh mint leaves
1 small bunch fresh chives
Zest of 1 grapefruit, divided in half
1 tablespoon grapefruit juice
1/2 teaspoon cumin powder
Pinch ground cinnamon
1 tablespoon extra-virgin olive oil
1/2 cup Champagne or sparkling wine
1/2 coriander seeds, crushed
1/2 teaspoon honey
1/8 teaspoon ground sumac
1/2 cup creme fraiche
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 package prepared naan bread, 2 slices
1 package smoked salmon, about 6 slices torn into smaller slices
4 grapefruit segments, sliced thin
Fresh chives, for garnish, optional

Steps:

In a food processor, pulse the olives, mint, handful of chives, half of the grapefruit zest, all of the grapefruit juice, cumin, cinnamon, and olive oil. Dont over process, it should be a little chunky, but still finely chopped.
Pour the Champagne into a small saute pan with coriander seeds. Bring to a boil over medium-high heat and reduce until it just turns syrupy. Strain the mixture and set aside to cool.
In a small bowl, stir together the cooled Champagne "syrup", remaining grapefruit zest, honey, sumac, and creme fraiche. Season the mixture with salt, and pepper, to taste.
Heat a grill pan or large nonstick skillet and warm the naan bread on both sides. Cut the bread in half from top to bottom, then crosswise into 1-inch wide pieces. Smear each one with some tapenade, then top with a small piece of salmon, a piece of grapefruit and dollop of creme fraiche. Balance a short length of chive on top if you want to be extra fancy!