Grilled Salmon and Grapefruit Salads With Honey Vinaigrette

Name: Grilled Salmon and Grapefruit Salads With Honey Vinaigrette
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons honey; 1 tablespoon white balsamic vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon finely chopped garlic; 2 tablespoons extra virgin olive oil; 1/2 teaspoon sea salt, divided; 1/2 teaspoon fresh ground black pepper, divided; 2 teaspoons olive oil; 8 ounces salmon fillets, with skin on 1 side (about 1 inch in thickest part); 4 -5 cups mixed lettuce greens; 1/2 small red grapefruit, peeled, pith removed, flesh cut into bite-sized pieces; 1/2 cup canned mandarin oranges, drained, cut crosswise in half; 2 tablespoons thinly sliced red onions; 2 tablespoons slivered almonds

Submitted 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."

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photo by Pamela Steed Hill

Ready In:: 22mins
Ingredients:: 14
Serves:: 2

ingredients

2 tablespoons honey
1 tablespoon white balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon finely chopped garlic
2 tablespoons extra virgin olive oil
¹⁄₂ teaspoon sea salt, divided
¹⁄₂ teaspoon fresh ground black pepper, divided
2 teaspoons olive oil
8 ounces salmon fillets, with skin on 1 side (about 1 inch in thickest part)
4 -5 cups mixed lettuce greens
¹⁄₂ small red grapefruit, peeled, pith removed, flesh cut into bite-sized pieces
¹⁄₂ cup canned mandarin oranges, drained, cut crosswise in half
2 tablespoons thinly sliced red onions
2 tablespoons slivered almonds

directions

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.
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.
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.
Place the lettuce greens, grapefruit pieces, mandarin oranges, and red onion in a large bowl. Drizzle with half the vinaigrette and toss lightly.
Divide the salad between 2 plates. Top with salmon and slivered almonds. Serve right away.