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.
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Red grapefruit |
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Remove the peel and pith |
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Cut the grapefruit into sections, then pieces |
Serves 2
Ingredients
- 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
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Salmon Steak |
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Salad Toppings |
Preparation
- 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.
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Honey Vinaigrette |
- 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.
- 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.
- Place the lettuce greens, grapefruit pieces, mandarin
oranges, and red onion in a large bowl. Drizzle with 1/2 the vinaigrette and
toss lightly.
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Salmon Beginning to Grill |
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After Turning |
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Lift Salmon off Skin |
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Break Salmon into Chunks |
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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.
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Grilled Salmon and Grapefruit Salads with Honey Vinaigrette |
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