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Citrus-Salmon Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  6. carbo rating: 11

The Complete Step-by-Step Low Carb Cookbook