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Citrus-Salmon Salad

Yield 5 servings


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

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

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

Oxmoor House Healthy Eating Collection