This heart-healthy salad features citrus fruit, spinach, and salmon.
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
5 cups torn spinach
1/2 cup thinly sliced red onion
2 tablespoons sunflower seeds
How to Make It
Grate 1/2 teaspoon rind from orange.
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.
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.
Combine fruit, spinach, and onion. Drizzle dressing over salad; toss.Divide salad evenly among 5 plates; top evenly with fish. Sprinkle with sunflower seeds.
carbo rating: 11
The Complete Step-by-Step Low Carb Cookbook
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