Grilled Salmon and Grapefruit Salads With Honey Vinaigrette

READY IN: 22mins
Recipe by Pamela Steed Hill

Light, refreshing, summery dinnertime salads are a delicious change from heavy, wintry dishes—even when the snow is still flying. Sweet and tart red grapefruit, mandarin oranges, a little lemon—all this citrusy goodness brightens up smoky pan-grilled salmon and makes a great flavor-balance for the pleasantly sweet vinaigrette. It’s easy, casual, light, and tasty—and nothing about it says winter.

Ingredients Nutrition

Directions

  1. Combine the honey, vinegar, lemon juice, and garlic in a small bowl. Gradually whisk in the oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and set aside.
  2. Heat a grill pan (or cast-iron skillet) over medium-high heat and brush with olive oil. Season the salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper and grill skin-side up until the flesh on the bottom is lightly charred, 3-4 minutes.
  3. Turn and grill skin-side down until just cooked through but still opaque in the middle, 2-3 minutes longer. Lift the salmon off its skin and place on a cutting board. (Discard skin.) When the salmon has cooled to about room temperature, break into bite-sized chunks.
  4. Place the lettuce greens, grapefruit pieces, mandarin oranges, and red onion in a large bowl. Drizzle with half the vinaigrette and toss lightly.
  5. Divide the salad between 2 plates. Top with salmon and slivered almonds. Serve right away.

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