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.
Ingredients: [‘honey’, ‘white balsamic vinegar’, ‘fresh lemon juice’, ‘garlic’, ‘extra virgin olive oil’, ‘sea salt’, ‘fresh ground black pepper’, ‘olive oil’, ‘salmon fillets’, ‘lettuce greens’, ‘red grapefruit’, ‘canned mandarin oranges’, ‘red onions’, ‘slivered almonds’]
Quantity of Ingredients: [“2 tablespoons honey”,”1 tablespoon white balsamic vinegar”,”2 teaspoons fresh lemon juice”,”1 teaspoon finely chopped garlic”,”2 tablespoons extra virgin olive oil”,”1/2 teaspoon sea salt, divided “,”1/2 teaspoon fresh ground black pepper, divided “,”2 teaspoons olive oil”,”8 ounces salmon fillets, with skin on 1 side (about 1 inch in thickest part)”,”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, cut crosswise in half “,”2 tablespoons thinly sliced red onions”,”2 tablespoons slivered almonds”]
Number of Servings: 2
Steps: [‘Combine the honey, vinegar, lemon juice, and garlic in a small bowl. Gradually whisk in the oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and set aside.’, ‘Heat a grill pan (or cast-iron skillet) over medium-high heat and brush with olive oil. Season the salmon with 1/4 teaspoon salt and 1/4 teaspoon 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 into bite-sized chunks.’, ‘Place the lettuce greens, grapefruit pieces, mandarin oranges, and red onion in a large bowl. Drizzle with half the vinaigrette and toss lightly.’, ‘Divide the salad between 2 plates. Top with salmon and slivered almonds. Serve right away.’]