Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Salmon Salad, Grapefruit & Manchego Salad with Blood Orange Vinaigrette

  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Units Scale

For the Salad

  • 2 (6-ounce) salmon filets
  • Lemon pepper seasoning (my addition)
  • Mrs. Dash Garlic and Herb seasoning (my addition)
  • Nature’s Seasons (my addition)
  • 1 large red onion, cut into 1/2” slices and chopped
  • Cooking spray
  • 8 cups mixed baby salad greens, or baby spinach, or combination of both
  • 1 red grapefruit, halved, sectioned, and removed from skin, drained.
  • Manchego Cheese slivers (my addition)

Blood Orange Vinaigrette

  • 1/3 cup freshly squeezed blood orange juice
  • 2 Tbsp. minced shallots/green onions
  • 2 Tbsp. honey (locally harvested, if possible)
  • 1 Tbsp. Extra Virgin Olive Oil
  • 3 tsp. Dijon mustard (I increased from 1 tsp.)
  • 1/8 tsp. salt (preferably sea salt)
  • 1/8 tsp. freshly ground black pepper

Instructions

Prepare the Vinaigrette

  1. Combine all ingredients in a small bowl; stirring well with a whisk.

Prepare the Salad

  1. Prepare grill, pan, or heat oven to 350 degrees.
  2. Season salmon filets.
  3. Coat grill, pan or baking pan with cooking spray.
  4. Grill, cook or bake fish until flakey when tested with a fork.
  5. The onions can also be grilled, cooked, or baked with the salmon.
  6. Place salad greens on 4 salad plates.
  7. Arrange 2 ounces of salmon, the onions, grapefruit sections, and Manchego cheese evenly over the greens on each plate.
  8. Drizzle Blood Orange Vinaigrette evenly over each salad.

Verified by ExactMetrics