Easy End of Summer Salad: Grilled Salmon Salad with Grapefruit

6 Sep

After a week-long vacation through CA wine country (more to come on that in a later post), D and I had reached our limit of wine, cheese and hearty foods and were in need of a major detox for dinner tonight.  Despite Labor Day yesterday and the chilly, rainy NYC weather, we weren’t quite ready to let go of summer cooking, so I found and adapted a summer salad recipe I found on Real Simple, one of my favorite websites.  This salad is light, fresh and citrusy.  It also provides heart healthy omega-3s from the grilled salmon and antioxidants from the grapefruit.  Plus, it’s delicious and really easy to make – it took me less than a half hour start-to-finish!  I added some whole wheat Annie’s macaroni and cheese as a side to add some fiber, complex carbs, and complete the meal.

Grilled Salmon Salad with Grapefruit
Serves 2 (entree size) or 4 (appetizer size)

1 pound filet of salmon (skinless, if possible)
1 grapefruit
5 cups mixed greens (I used a fresh herb salad mix from Whole Foods)
1 avocado, diced
1/4 small red onion, diced
1 tsp fresh squeezed lemon juice
2 tbsp extra virgin olive oil
3 tsp red wine vinegar
Salt & pepper, to taste

1.  Season salmon with salt and pepper on both sides.  Using a grill pan on medium heat, cook salmon approximately 5-6 minutes per side until cooked through.  (Note: I made a HUGE mess of my grill pan when I did this.  For easier cleanup and a less fishy smell in your home, baking the salmon in the oven at 350 for 12-15 minutes, is a similar alternative.)
2. Once salmon is cooked, transfer to plate and refrigerate for 5 minutes.  Remove and break into large pieces (about the size of a wine cork) with a fork or your fingers.
3. While salmon cooking, cut a grapefruit into 8 wedges.  Using a sharp knife, cut away the peel and rind, leaving only the pulp.  Dice each grapefruit wedge into 2-3 pieces.
4. Mix greens, avocado, onion and grapefruit together in a serving bowl.
5. Whisk lemon juice, olive oil, vinegar, salt and pepper together in a small bowl.  Dress salad immediately before serving.
6. Transfer salad mixture to plates and top with salmon.

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