Grapefruit and Salmon Salad
| Preparation: | 15 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 10 min |
| Total: | 1 h 25 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Texas Sweet |
Recipe ingredients
- 4 skinless salmon fillets, 6 oz. (180 g) each
- 1 Rio Star grapefruit, ½ cut into supremes, ½ juiced
- 1/2 cup (125 mL) Irresistibles rice vinegar*
- 1/4 cup (60 mL) Irresistibles extra virgin olive oil*
- 1/2 Tbsp. (7 mL) sugar*
- 1/2 tsp. (2 mL) salt
- 1 cucumber, peeled and thinly sliced
- 2 cups (500 mL) Irresistibles baby spinach*
- 2 cups (500 mL) cooked white rice*
Preparation
Preheat oven to 375°F (190°C).
Pan-fry salmon to desired degree of doneness. Transfer to a plate; let cool.
In a small bowl, mix the vinegar, oil, sugar, salt and reserved grapefruit juice together.
Pour all but 1 Tbsp. (15 mL) of this dressing into a large plastic bag.
Add the salmon to the bag and refrigerate for at least 1 hour.
In a large bowl, toss the grapefruit supremes, cucumber, and spinach with the reserved dressing.
Dain the salmon.
Divide the rice among 4 individual plates and top with salad and salmon.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Spicy Grapefruit Salad
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- Grapefruit, Mango, and Grilled Steak Salad
- Grapefruit Chicken Salad
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- Red and White Grapefruit Salad Dressing
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Spicy Grapefruit Salad
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