Ingredients
1/3
cup blood orange or orange juice
1
tablespoon chopped shallots
2
tablespoons honey
1
tablespoon olive oil
1
teaspoon Dijon mustard
1/8
teaspoon salt
1/8
teaspoon freshly ground pepper
3/4
lb salmon fillet (1 to 1 1/4 inches thick)
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
Cooking spray
1
large sweet onion, cut into 1/2-inch-thick slices
8
cups mixed baby salad greens
1
jar (24 oz) red grapefruit sections, drained
Preparation
Heat gas or charcoal grill. In small bowl, stir orange juice, shallots, honey, oil, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended; set aside.
Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully brush oil on grill rack. Spray salmon and onion slices with cooking spray. Place salmon and onion on grill over medium heat. Cover grill; cook 10 minutes, turning once, until fish flakes easily with fork and onion is tender. Remove skin from fish.
Cut onion into bite-size chunks; break fish into chunks. Divide salad greens among serving plates; top with grapefruit sections, onion and fish. Drizzle with vinaigrette.
