Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette

Oxmoor House
Grilled Salmon and Grapefruit Salad with Blood Orange VinaigretteRecipe
Photo: Oxmoor House
A generous portion of tender, flaky salmon tops this vitamin C–packed salad. To speed preparation, use a jar of fresh red grapefruit sections and bottled blood orange juice. Prepare the Blood Orange Vinaigrette while the salmon and onion are on the grill.

Prep: 11 minutes; Cook: 10 minutes

4 servings (serving size: 2 cups greens, 1/2 cup grapefruit, about 1/3 cup onion, 2 ounces fish, and about 3 tablespoons blood orange vinaigrette)


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2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices
Cooking spray
8 cups mixed baby salad greens
1 (24-ounce) jar red grapefruit sections (such as Del Monte), drained


Prep: 15 Minutes
Cook: 10 Minutes

1. Prepare grill.

2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.

3. Cut onion into bite-sized chunks; break fish into chunks. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate. Drizzle Blood Orange Vinaigrette evenly over salads.

Created date

April 2009

Nutritional Information

Calories 319
Caloriesfromfat 28 %
Fat 10 g
Satfat 2.1 g
Monofat 5.3 g
Polyfat 2.1 g
Protein 21.2 g
Carbohydrate 35.8 g
Fiber 2.5 g
Cholesterol 43 mg
Iron 2.5 mg
Sodium 493 mg
Calcium 69 mg