A little bland. Vinaigrette needs more punch.
Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette
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
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- Calories: 319
- Calories from fat: 28%
- Fat: 10g
- Saturated fat: 2.1g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 2.1g
- Protein: 21.2g
- Carbohydrate: 35.8g
- Fiber: 2.5g
- Cholesterol: 43mg
- Iron: 2.5mg
- Sodium: 493mg
- Calcium: 69mg
- 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
- Blood Orange Vinaigrette
- 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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