A deliciously light entree salad. The double citrus pairs beautifully with the grilled salmon and baby greens. Serve with some warm crusty bread for a complete meal.
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
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 sweet onion, cut into 1/2-inch-thick slices
8 cups mixed baby salad greens
1 (24-ounce) jar red grapefruit sections, drained
1. Combine first 7 ingredients in a bowl. Stir well with a whisk and set aside.
2. Prepare grill.
3. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.
4. 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.
Yield: 4 servings (319 calories, 10 g total fat, 2.1 g saturated fat, 21.2 g protein, 35.8 g carbohydrate, 2.5 g fiber, 43 mg cholesterol)
Cooking Light, Oxmoor House 2009