Grilled Salmon and Citrus Salads with Honey Vinaigrette

It still may be the pit of winter in my part of the world, but I’m

thinking it’s time for light, refreshing, summery

dinnertime salads. Orange, grapefruit, 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 wintery about it.

• 1tbsp honey
• 1 tbsp white balsamic vinegar
• 1 tsp fresh lemon juice
• 1 tsp finely chopped shallot
• 1 tbsp extra virgin olive oil
• sea salt
• freshly ground black pepper
• olive oil, for brushing
• 1 6-oz wild-caught salmon filet (about 1 inch in thickest part), with skin on 1 side
• 4-5 cups mixed lettuce greens
• 1 small naval orange, peeled, pith removed, flesh cut into bite-sized
• pieces
• 1/2 small red grapefruit, peeled, pith removed, flesh cut into
• bite-sized pieces
• 6 grape tomatoes, halved lengthwise
• 2 tbsp very thinly sliced red onion
• 2 tbsp thinly sliced almonds
• Wild-Caught Sockeye SalmonOrange and Grapefruit Pieces

Preparation

Combine the honey, vinegar, lemon juice, and shallot in a small bowl.

Gradually whisk in the oil. Season with salt and pepper and set aside.

Honey Vinaigrette Heat a grill pan (or cast-iron skillet) over medium-high heat and brush

with olive oil. Season the salmon with salt and 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, 3-4 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, pull the flesh

into bite-sized chunks.

Salmon Beginning to GrillGrilled SalmonLift the Salmon off the SkinSalmon CoolingChunked Salmon Place the lettuce greens, orange and grapefruit pieces, tomatoes, and

red onion in a large bowl. Drizzle with 1 tablespoon plus 1 teaspoon of the

vinaigrette and toss lightly.

Tossed Salad Ingredients

Divide the salad

between 2 plates. Divide and arrange the grilled salmon on top of each. Drizzle

with the remaining vinaigrette. Sprinkle with sliced almonds and serve.

Grilled Salmon and Citrus Salads with Honey Vinaigrette