GRILLED SALMON AND GRAPEFRUIT SALAD
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
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 SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
- Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
- Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
- While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
- When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
- Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
- Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
- *Boyajian Orange Oil is available at specialty food stores.
- Yield: 1 1/2 cups
GRILLED BALSAMIC AND GRAPEFRUIT GLAZED SALMON
Make and share this Grilled Balsamic and Grapefruit Glazed Salmon recipe from Food.com.
Provided by Charlotte J
Categories Citrus
Time 20m
Yield 4 portions
Number Of Ingredients 7
Steps:
- Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan.
- Boil until reduced by half, approximately 15 minutes.
- Hold warm.
- To Make One Portion:.
- Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper.
- Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet.
- Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill.
- Place 2 grapefruit slices on serving plate and top with cooked salmon fillet.
- Drizzle 1 tablespoon glaze on top of salmon.
- Serve with a potatoe and vegetables.
- Serve immediately.
Nutrition Facts : Calories 309.6, Fat 7.6, SaturatedFat 1.4, Cholesterol 77.4, Sodium 421.4, Carbohydrate 23.7, Fiber 0.1, Sugar 13.5, Protein 35.6
GRILLED SALMON AND GRAPEFRUIT SALADS WITH HONEY VINAIGRETTE
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
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
GRILLED SALMON
My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!
Provided by Nanasnthakchen
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 1.8 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 0.4 g, Protein 41.8 g, SaturatedFat 4.4 g, Sodium 299 mg, Sugar 0.5 g
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Reviews 4Category SaladsCuisine AmericanTotal Time 25 mins
- To make the marinade first combine 1 tablespoon shallot, the garlic, 1 tablespoon olive oil, juice from 1/2 a lemon, 1/4 teaspoon of pepper, the parsley, and thyme in a large zip lock bag. Add the salmon fillet and sort of mush it around to get it coated with everything. Let it marinate for about 15 minutes.
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- Heat a grill pan over medium high heat, brush it lightly with olive oil. Cook the salmon about 2-3 minutes on each side. Once cooked, remove and set aside.
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