Citrus-Salmon Salad

Oxmoor House
5 servings


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2 navel oranges
2 pink grapefruit
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Jamaican jerk seasoning
1 (1 1/2-pound) skinned salmon fillet
Cooking spray
5 cups fresh spinach leaves, torn
1/2 cup thinly sliced red onion
2 tablespoons sunflower seeds


Grate 1/2 teaspoon rind from orange (see Step 1 below); set grated rind aside.

Peel oranges and grapefruit as described in Step 2 below. Cut out citrus sections over a bowl, reserving juice (see Step 3 below). Set citrus sections aside. Squeeze membranes over bowl to extract additional juice. Discard membranes.

Combine 6 tablespoons citrus juice, grated rind, olive oil, and next 4 ingredients in a small bowl; stir well with a whisk. Cover dressing, and chill. Reserve remaining citrus juice for another use.

Rub Jamaican jerk seasoning over salmon. Place salmon on a broiler pan coated with cooking spray. Broil 14 minutes or until fish flakes easily when tested with a fork. Flake salmon into bite-size pieces; cover and chill at least 30 minutes.

Combine citrus sections, spinach, and onion in a large bowl. Drizzle dressing over salad, and toss gently to coat.

Divide salad evenly among five plates; top each salad evenly with salmon, and sprinkle with sunflower seeds. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 342
Fat 16 g
Satfat 2.6 g
Protein 31 g
Carbohydrate 18 g
Cholesterol 89 mg
Iron 3 mg
Sodium 797 mg
Caloriesfromfat 43 %
Fiber 5.1 g
Calcium 105 mg