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

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

Salmon Steak

Salad Toppings

Preparation

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