Total Time
30mins
Prep 20 mins
Cook 10 mins

This salad goes well with most seafood. Delicious served with brown bread and butter for a simple but stunning appetizer.

Directions

  1. Cut away the pith from the grapefruit and cut into segments over a bowl to catch any juice. Squeeze the membrane you are left with in with the rest of the juice then discard the shells.
  2. Place all the juice into a saucepan and boil for about 10 minutes until reduced to a few syrupy tablespoons.
  3. Mix with the olive oil and set aside.
  4. Segment the lemon and mix with the grapefruit segments.
  5. Drape the smoked salmon over four plates and scatter with the segments. Spoon the dressing over and dress wit the cilantro.
  6. Serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a