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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 160.6
  • Total Fat: 6.9 g
  • Cholesterol: 30.2 mg
  • Sodium: 357.9 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 11.9 g

View full nutritional breakdown of Grilled Salmon & Grapefruit Salad with Blood Orange Vinaigrette calories by ingredient
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Grilled Salmon & Grapefruit Salad with Blood Orange Vinaigrette

Submitted by: HCC_BIOL1322

Introduction

Recipe submitted by: Tiffany Banks Recipe submitted by: Tiffany Banks
Number of Servings: 4

Ingredients

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


    Blood Orange Vinaigrette:
    1/3 cup blood orange juice
    1 tablespoon minced shallots
    2 tablespoons honey
    1 tablespoon olive oil
    1 teaspoon Dijon mustard
    1/8 teaspoon salt
    1/8 teaspoon freshly ground black pepper

Directions

Place fish and onion on grill rack coated with cooking spray. Grill Salmon fillets until flakes easily and vidalia onion slices until tender, lightly seasoned with salt & pepper and basted often with the vinaigrette.

Cut onion into bite-sized chunks; break fish into chunks. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate. Drizzle Blood Orange Vinaigrette evenly over salads.

Blood Orange Vinaigrette:
Combine all ingredients in a small bowl, stirring well with a whisk.


Number of Servings: 4

Recipe submitted by SparkPeople user HCC_BIOL1322.






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