Grilled Salmon And Grapefruit Salads With Honey Vinaigrette Recipes

GRAPEFRUIT AND HONEY SALMON

Grapefruit and Honey Salmon image

The Chopped challenge this week was to use grapefruit in a savory dish. In order to bring out the semisweet-and-sour flavor of the fruit we made a sweet-and-sour sauce to pair with poached salmon. Chopped Basket Ingredient: Grapefruit

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 ruby red grapefruit
1 1/2 tablespoons honey
Kosher salt and finely ground black pepper
1 large shallot, finely chopped
2 tablespoons extra-virgin olive oil
3 cups fresh flat-leaf parsley leaves
Four 6-ounce skinless salmon fillets

Steps:

Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments.
Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes.
Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes.
Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad.

GRILLED SALMON AND GRAPEFRUIT SALAD

Grilled Salmon and Grapefruit Salad image

Tangy salad ready in 25 minutes! Combination of salmon, salad greens and grapefruit gives you delicious side dish flavored with vinaigrette.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

1/3 cup blood orange or orange juice
1 tablespoon chopped shallots
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 lb salmon fillet (1 to 1 1/4 inches thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cooking spray
1 large sweet onion, cut into 1/2-inch-thick slices
8 cups mixed baby salad greens
1 jar (24 oz) red grapefruit sections, drained

Steps:

Heat gas or charcoal grill. In small bowl, stir orange juice, shallots, honey, oil, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended; set aside.
Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully brush oil on grill rack. Spray salmon and onion slices with cooking spray. Place salmon and onion on grill over medium heat. Cover grill; cook 10 minutes, turning once, until fish flakes easily with fork and onion is tender. Remove skin from fish.
Cut onion into bite-size chunks; break fish into chunks. Divide salad greens among serving plates; top with grapefruit sections, onion and fish. Drizzle with vinaigrette.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg

GRILLED SALMON AND GRAPEFRUIT SALADS WITH HONEY VINAIGRETTE

Grilled Salmon and Grapefruit Salads With Honey Vinaigrette image

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.

Provided by Pamela Steed Hill

Categories Fruit

Time 22m

Yield 2 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 476.1, Fat 26.7, SaturatedFat 3.7, Cholesterol 51.6, Sodium 676.2, Carbohydrate 35.8, Fiber 3.9, Sugar 28.9, Protein 27.1

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