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Grapefruit and Salmon Salad https://www.metro.ca/userfiles/image/recipes/salade-saumon-pamplemousse-6078.jpg PT15M PT10M PT1H25M
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.
4
3 3 4 3
4x6 oz (4x180 g) skinless salmon fillet 1 rio star grapefruit 1/2 cut into supremes, 1/2 juiced 1/2 cup (125 mL) rice vinegar 1/4 cup (1 mL) 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) baby spinach 2 cups (500 mL) cooked white rice
Grapefruit and Salmon Salad

Grapefruit and Salmon Salad

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:10
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4x6 oz
    (4x180 g)
    skinless salmon fillet
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    Flyer Deal  (1)
    FRESH ATLANTIC SALMON OR ICELANDIC COD PORTIONS

    FRESH ATLANTIC SALMON OR ICELANDIC COD PORTIONS

    $3.99 ea.

    113 g or ROCK LOBSTER TAILS 2 oz, FROZEN


  • 1
    rio star grapefruit 1/2 cut into supremes, 1/2 juiced
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    LARGE GALA APPLES

    LARGE GALA APPLES

    $1.99 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE LARGE RED GRAPEFRUITS PRODUCT OF TURKEY, SPAIN OR SOUTH AFRICA 4.39/kg


  • 1/2 cup
    (125 mL)
    rice vinegar
  • 1/4 cup
    (1 mL)
    extra virgin olive oil
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    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/2 Tbsp.
    (7 mL)
    sugar
  • 1/2 tsp.
    (2 mL)
    Salt
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    SELECTION BACON

    SELECTION BACON

    $3.99 ea.

    375 g, SELECTED VARIETIES


  • 1
    cucumber peeled and thinly sliced
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    MINI CUCUMBERS

    MINI CUCUMBERS

    $3.49 ea.

    397 g PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    2 for $3.00

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 2 cups
    (500 mL)
    baby spinach
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    Flyer Deal  (1)
    ATTITUDE ORGANIC SPRING MIX OR BABY SPINACH

    ATTITUDE ORGANIC SPRING MIX OR BABY SPINACH

    $6.99 ea.

    283 g PRODUCT OF U.S.A.


  • 2 cups
    (500 mL)
    cooked white rice
Imprimer ma sélection

Preparation

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.

Source : Texas Sweet

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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