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
- Combine all ingredients in a small bowl; stirring well with a whisk.
Prepare the Salad
- Prepare grill, pan, or heat oven to 350 degrees.
- Season salmon filets.
- Coat grill, pan or baking pan with cooking spray.
- Grill, cook or bake fish until flakey when tested with a fork.
- The onions can also be grilled, cooked, or baked with the salmon.
- Place salad greens on 4 salad plates.
- Arrange 2 ounces of salmon, the onions, grapefruit sections, and Manchego cheese evenly over the greens on each plate.
- Drizzle Blood Orange Vinaigrette evenly over each salad.
