Citrus-Salmon Salad

Oxmoor House
This heart-healthy salad features citrus fruit, spinach, and salmon.
5 servings (serving size: 2 cups salad, 4 ounces salmon, and 1 teaspoon seeds)


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


1. Grate 1/2 teaspoon rind from orange.

2. Peel oranges and grapefruit. Cut out citrus sections over a bowl, reserving juice. Set fruit aside. Squeeze membranes over bowl to extract additional juice. Discard membranes.Combine 6 tablespoons juice, rind, oil, and next 4 ingredients; stir with a whisk. Cover and chill. Reserve remaining juice for another use.

3. Preheat broiler.

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

5. Combine fruit, spinach, and onion. Drizzle dressing over salad; toss.Divide salad evenly among 5 plates; top evenly with fish. Sprinkle with sunflower seeds.

carbo rating: 11

Created date

April 2008

Nutritional Information

Calories 333
Caloriesfromfat 0.0 %
Fat 16 g
Satfat 2.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31 g
Carbohydrate 15.7 g
Fiber 5.1 g
Cholesterol 89 mg
Iron 3 mg
Sodium 797 mg
Calcium 105 mg