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Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette

Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette
Photo by Oxmoor House

Ingredients

  • 1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices
  • 1 (24-ounce) jar red grapefruit sections (such as Del Monte), drained
  • ½ teaspoon salt
  • 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
  • ¼ teaspoon freshly ground black pepper
  • 8 cups mixed baby salad greens
  • 1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices
  • + 9 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • Cooking spray
    • 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
    • Blood Orange Vinaigrette
    • 8 cups mixed baby salad greens
    • 1 (24-ounce) jar red grapefruit sections (such as Del Monte), drained
    • Cooking spray
    • 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 ...

View full recipe at My Recipes

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