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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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Yield:
4 servings (serving size: 2 cups greens, 1/2 cup grapefruit, about 1/3 cup onion, 2 ounces fish, and about 3 tablespoons blood orange vinaigrette)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

  • 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.

Chef's Notes

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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

319 calories; calories from fat 28%; fat 10g; saturated fat 2.1g; mono fat 5.3g; poly fat 2.1g; protein 21.2g; carbohydrates 35.8g; fiber 2.5g; cholesterol 43mg; iron 2.5mg; sodium 493mg; calcium 69mg.
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