Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette

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

Ingredients

  • Blood Orange Vinaigrette
  • 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
  • Cooking spray
  • Cooking spray
  • Blood Orange Vinaigrette
  • 8 cups mixed baby salad greens
  • ¼ teaspoon freshly ground black pepper
  • + 9 more ingredients
    • 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
    • ½ teaspoon salt
    • 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
    • 8 cups mixed baby salad greens
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 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

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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