Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, November 25, 2014

Grilled Salmon and Grapefruit Salads with Honey Vinaigrette

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.

Tip: To remove both the peel and the pith from the grapefruit, first cut it in half then use a very sharp knife to carefully cut down the sides just between the pith and flesh. (Try not to cut away too much flesh, but a little is bound to come off.) Once the peel is off, you're ready to cut the fruit into sections and then into bite-sized pieces.

Red grapefruit
Remove the peel and pith
Cut the grapefruit into sections then pieces
Serves 2

  • 2 tbsp honey
  • 1 tbsp white balsamic vinegar
  • 2 tsp fresh lemon juice
  • 1 tsp finely chopped garlic
  • 2 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing
  • 1 8-oz salmon filet (about 1 inch in thickest part), with skin on 1 side
  • 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 
  • 2 tbsp thinly sliced red onion
  • 2 tbsp slivered almonds
Salmon Steak
Salad Toppings
  1. Combine the honey, vinegar, lemon juice, and garlic in a small bowl. Gradually whisk in the oil. Season with salt and pepper and set aside.
Honey Vinaigrette
  1. Heat a grill pan (or cast-iron skillet) over medium-high heat and brush with olive oil. Season the salmon with salt and pepper and grill skin-side up until the flesh on the bottom is lightly charred, 3-4 minutes.
  2. 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 it into bite-sized chunks.
  3. Place the lettuce greens, grapefruit pieces, mandarin oranges, and red onion in a large bowl. Drizzle with 1/2 the vinaigrette and toss lightly.
Salmon Beginning to Grill 
After Turning
Lift Salmon off Skin
Break Salmon into Chunks
Ready for Dressing
Divide the salad between 2 plates. Top with salmon and slivered almonds and drizzle with the remaining 1/2 of the vinaigrette. Serve right away.

Grilled Salmon and Grapefruit Salads with Honey Vinaigrette

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