Grilled Salmon And Grapefruit Salads With Honey Vin

Name: Grilled Salmon And Grapefruit Salads With Honey Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Place the lettuce greens, grapefruit pieces, mandarin oranges, and red onion in a large bowl. Drizzle with half the vinaigrette and toss lightly.
5
Divide the salad between 2 plates. Top with salmon and slivered almonds. Serve right away.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons honey, 1 tablespoon white balsamic vinegar, 2 teaspoons fresh lemon juice, 1 teaspoon finely chopped garlic, and more.

Yes, Grilled Salmon And Grapefruit Salads With Honey Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Salmon And Grapefruit Salads With Honey Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions