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
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
8 cups mixed baby salad greens
1 (24-ounce) jar red grapefruit sections (such as Del Monte), drained
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.
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.
Cooking Light Fresh Food Fast
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