Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette

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

Ingredients

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

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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