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
Oxmoor House APRIL 2009
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.
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