Monday, May 12, 2014


As the weather is getting warmer, my taste begins to lean towards lighter fair. Grilled veggies, seafood and salads are my staples. This recipe is light, delicious and good for you. Enjoy!

       photo from My Recipes

Grilled Salam & Grapefruit Salad with Blood Orange Vinaigrette

  • 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices
  • Healthy Oil
  • 8 cups of mixed baby salad greens
  • 3 ruby red grapefruits, sectioned and seeded

  • 1. Prepare grill.
    2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with healthy oil. Place fish and onion on grill rack coated. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.
    3. Cut onion into bite-sized chunks; break fish into chunks. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate. Drizzle Blood Orange Vinaigrette (recipes below) evenly over salads.

    Blood Orange Vinaigrette

  • 1/3 cup blood orange juice squeezed from fresh oranges ( If you can not find blood oranges, then use any orange you can find that has lots of flavor)
  • 1 tablespoon minced green onions 
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

  • Wisk all ingredients together until well blended.