Citrus-Salmon Salad

Name: Citrus-Salmon Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 2 pink grapefruit; 1 Tbsp honey; 2 Tbsps Jamaican jerk seasoning; 2 navel oranges; 1 Tbsp olive oil; 0 teaspoons pepper; 118 milliliters thinly sliced red onion; 680 grams skinned salmon fillet; 0 teaspoons salt; 1 liters fresh spinach leaves, torn; 2 Tbsps sunflower seeds

Citrus-Salmon Salad is A mixture of olive oil, pink grapefruit, skinned salmon fillet, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Grate 1/2 teaspoon rind from orange (see Step 1 below); set grated rind aside.

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Orange

Beef

Peel oranges and grapefruit as described in Step 2 below.

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Grapefruit

Orange

Cut out citrus sections over a bowl, reserving juice (see Step 3 below). Set citrus sections aside. Squeeze membranes over bowl to extract additional juice. Discard membranes.

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Extract

Juice

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Bowl

Combine 6 tablespoons citrus juice, grated rind, olive oil, and next 4 ingredients in a small bowl; stir well with a whisk. Cover dressing, and chill. Reserve remaining citrus juice for another use.

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Olive Oil

Juice

Beef

Equipment you will use

Whisk

Bowl

Rub Jamaican jerk seasoning over salmon.

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Jerk Seasoning

Salmon

Dry Seasoning Rub

Place salmon on a broiler pan coated with cooking spray. Broil 14 minutes or until fish flakes easily when tested with a fork. Flake salmon into bite-size pieces; cover and chill at least 30 minutes.

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Cooking Spray