Grilled Salmon, Grapefruit and Watercress Salad
This fresh salad makes a lovely dinner and we happen to think is best eaten al fresco! The vinaigrette also works well tossed with grilled vegetables. This recipe makes 2 meal-sized salads.
PREP TIME
15 minutes
COOK TIME
10 minutes
Ingredients
For the vinaigrette:
1/2 cup fresh grapefruit juice (we used a pink grapefruit)
1/4 cup olive oil
2 tablespoons honey
1 teaspoon dijon mustard
Pinch of salt and pepper
For the salmon:
1 pound salmon filet, bones removed
Kosher salt and black pepper
Remaining salad ingredients:
6 ounces watercress, washed and dried
1/2 red onion, thinly sliced
1/4 cucumber, sliced
1 avocado, pitted, peeled and sliced
1/2 grapefruit, sectioned
Freshly chopped Italian parsley, for garnish
1/2 cup fresh grapefruit juice (we used a pink grapefruit)
1/4 cup olive oil
2 tablespoons honey
1 teaspoon dijon mustard
Pinch of salt and pepper
For the salmon:
1 pound salmon filet, bones removed
Kosher salt and black pepper
Remaining salad ingredients:
6 ounces watercress, washed and dried
1/2 red onion, thinly sliced
1/4 cucumber, sliced
1 avocado, pitted, peeled and sliced
1/2 grapefruit, sectioned
Freshly chopped Italian parsley, for garnish
Directions
Make the vinaigrette: Combine all dressing ingredients in a glass jar. Cover and shake vigorously to combine. Set aside until ready to use.
Preheat your grill or a grill pan to high. Brush grill grate with oil. Season salmon with salt and pepper. Place salmon, skin side down on the grill and cook for 8-10 minutes. Once cooked, carefully remove fish with a spatula and set aside to rest.
To assemble the salads, arrange watercress on two serving dishes, distributing evenly. Layer onion, cucumber, avocado and grapefruit over greens. Place half of the salmon on each salad. Drizzle with dressing, garnish with parsley and serve immediately.
Preheat your grill or a grill pan to high. Brush grill grate with oil. Season salmon with salt and pepper. Place salmon, skin side down on the grill and cook for 8-10 minutes. Once cooked, carefully remove fish with a spatula and set aside to rest.
To assemble the salads, arrange watercress on two serving dishes, distributing evenly. Layer onion, cucumber, avocado and grapefruit over greens. Place half of the salmon on each salad. Drizzle with dressing, garnish with parsley and serve immediately.
Looking for inspiration? Try these recipes:
Steak Quesadillas
Pierogies with Bacon and Onion
Chicken and Tomato Bake
