Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette

Name: Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters mixed baby salad greens; 0 teaspoons freshly ground black pepper; 4 servings Blood Orange Vinaigrette; 680 grams red grapefruit sections (such as Del Monte), drained; 340 grams salmon fillets (1 to 1 1/4 inches thick); 1 teaspoons salt; 1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices

Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 274 calories, 21g of protein, and 6g of fat. If you have salt, pepper, blood orange vinaigrette, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Prepare grill.

Equipment you will use

Grill

Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray.

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Salt And Pepper

Cooking Spray

Onion

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.

Ingredients you will need

Cooking Spray

Onion

Fish

Equipment you will use

Grill

Cut onion into bite-sized chunks; break fish into chunks.

Ingredients you will need

Onion

Fish

Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate.

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Greens

Grapefruit

Onion

Fish

Drizzle Blood Orange Vinaigrette evenly over salads.

Ingredients you will need

Blood Orange

Vinaigrette

Equipment

Grill

Ingredients

Servings:

2liters

mixed baby salad greens 0teaspoons

freshly ground black pepper 4servings

Blood Orange Vinaigrette 680grams

red grapefruit sections (such as Del Monte), drained 340grams

salmon fillets (1 to 1 1/4 inches thick)1teaspoons

salt 1large

Vidalia or other sweet onion, cut into 1/2-inch-thick slices

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.