Personally, I cannot imagine my winter season without citrus fruit. It’s simple yet has a strong flavour and texture profile. When you are ready to serve, mix the herbs, smoked salmon and grapefruit with the dressing and divide between four plates or pretty little dishes. For salmon: - 1 jar Rosemary Grapefruit Marmalade-3 cloves of garlic, crushed & minced - 1 tbs tamarind - Salt & pepper to taste - 2 fillets wild Salmon. Does Pan-Seared Salmon Grapefruit Salad sound good to you Trust me, it’s good.

Add the thinly sliced red onion to the dressing. Season with some salt and freshly ground pepper. Grate the lime zest into a small bowl, add the lime juice and olive oil and whisk together. Spoon the dressing over and finally dress with the coriander sprigs. Drape the smoked salmon over 4 plates and scatter with the segments. Segment the lemon and mix with the grapefruit segments. Then, using the knife, segment the grapefruit, gliding the knife between the segments to release clean cuts of grapefruit. Place all the juice in a saucepan and boil for about 10 mins until reduced to a few syrupy tablespoons, then mix with the olive oil and set aside. Sit them flat on a chopping board and slice down around the fruit, removing the pith and peel.

Using a sharp knife, remove the top and bottom of the grapefruit.

Half a medium size red onion, thinly sliced.

2 pink grapefruit or regular grapefruit, or a mix of the two.

Are red onions too harsh for you? Substitute with a shallot! Fancy, fancy.

I’m all about different textures and this swap will still get the job done.

Looking for a dairy-free option? Simply leave out the blue cheese and substitute with a creamy avocado.

In a small bowl, whisk together the olive oil. Either way, this dish will still taste fab. In a large bowl, combine the smoked salmon, grapefruit segments, avocado slices, red onion, and fresh dill. If you’re not as big of a fan as me, no problem! Go ahead and use half or substitute with an orange.

I’m a grapefruit advocate, so I included a full fruit in this salad recipe.

Our family especially loves the flavor combination of salmon and oranges it’s seriously addictive! Trust me when I say, you’ll be making this recipe on repeat all season long. This Salmon Salad with Citrus Vinaigrette is sure to turn your ordinary weeknight dinner into an extraordinary mealtime adventure. Whether you’re a salad lover or not, you gotta give this recipe a whirl. This week’s obsession has been blood oranges. I absolutely love Earth Fare’s open and airy produce department because it really encourages my little guy to make healthier choices (and the quality of their produce is top notch). Dylan picks out the fruits he prefers for his weekday lunches and sometimes I can even convince him to grab a vegetable or two. Next I’ll focus on our ingredients (psst: quality matters!).Įvery Sunday my little helper and I head on over to Earth Fare to do our weekly grocery haul. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. It seriously pairs perfectly with the salmon and it also works wells as a marinade for shrimp or chicken. Prep the fresh ingredients: Peel and segment the grapefruit using this method. My go-to is usually some form of citrus vinaigrette, so I’m including my basic “base recipe” here. Whipping up a batch of your own is incredibly easy, so don’t fret. I eat a salad at least once a day during the spring and summer, so I want my dressing to be both healthy and delicious. The first thing I focus on when creating a killer salad is the dressing. Spring has officially arrived, so let’s take advantage of all those wonderful fruits and veggies we have available! I’m not talking about those tasteless bowls of lettuce and croutons… no one has time for that (and friends don’t let friends eat dull dinners, right?). Garnish with smoked salmon and sunflower seeds. In a medium bowl, place lettuce, sprouts, grapefruit segments, avocado, cucumber, radish and onion. The sea breeze definitely had me craving a crisp salad with vibrant citrus and salmon… so here we are. In a small bowl, whisk together oil, lime zest and juice, jalapeo, mustard, salt and pepper. Where did the time go?! We’ve been keeping extra busy this year and I’m super excited to share some of our adventures with you! My little family and I visited the ocean on the East Coast for the first time last weekend, it was so great. I honestly cannot believe that it’s the end of March already. Perfect for meal prep or an easy, and flavorful, weeknight dinner. This Grilled Salmon Salad combines tart grapefruit, juicy oranges, crisp red onions, nutty pumpkin seeds and creamy blue cheese with a tangy vinaigrette.

Salmon grapefruit salad