SALMON CITRUS SALAD

GRILLED SALMON CITRUS SALAD

A salad that uses the best of what citrus season has to offer! Oranges, tangelos, and grapefruit tossed with spinach and served with grilled salmon.

Author: [Girl Gone Gourmet|http://www.girlgonegourmet.com" target="_blank]
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2

INGREDIENTS
1/2 pound fresh salmon, skin removed
2 tablespoons diced shallot, divided
1 clove of garlic, chopped
2 1/2 tablespoons olive oil, divided
Juice from one lemon, divided
1 tablespoon fresh parsley, chopped
2 sprigs of fresh thyme
1/2 -3/4 pounds fresh salmon filet
2 cups mixed citrus (see note)
3-4 handfuls of fresh spinach
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt
ground black pepper
1/4 cup slivered almonds
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INSTRUCTIONS
To make the marinade first combine 1 tablespoon shallot, the garlic, 1 tablespoon olive oil, juice from 1/2 a lemon, 1/4 teaspoon of pepper, the parsley, and thyme in a large zip lock bag. Add the salmon fillet and sort of mush it around to get it coated with everything. Let it marinate for about 15 minutes.
While the salmon is marinating prepare the almonds by toasting them in a small pan over medium heat. Toast them just until they are fragrant and lightly browned. Remove from the heat and set aside.
Next, cut the citrus segments into bite sized pieces. Toss them with the juice from 1/2 a lemon and set aside.
Heat a grill pan over medium high heat, brush it lightly with olive oil. Cook the salmon about 2-3 minutes on each side. Once cooked, remove and set aside.
Next, in a small bowl, combine the red wine vinegar with 1 1/2 tablespoons olive oil, 1 teaspoon of Dijon, and a pinch of salt and pepper. Whisk together until well combined. Toss the spinach with almost all of the dressing, reserving about 1/2 tablespoon.
Place the spinach on a plate and top with the citrus. Cut the salmon into chunks and place it on the salad. Top with the toasted almonds, drizzle the remaining dressing over the top, and season with a few pinches of salt and pepper.
NOTES
I used a variety of citrus for this recipe, but you should use what you like! Hate grapefruit? Leave it out! No big deal.

OR

Avocado and Salmon Salad with Citrus Vinaigrette
Recipe Submitted By Luciana Uchi Davidzon http://thelatinkitchen.com/r/recipe/avocado-and-salmon-salad-citrus-vinaigrette

This light and refreshing salad pairs creamy avocado and rich smoked salmon with a bright vinaigrette made with a trio of citrus juices: lime, lemon, and grapefruit.

INGREDIENTS
For the Citrus Vinaigrette
1/3 cup red wine vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon fresh grapefruit juice
1 teaspoon
mustard
1.2 teaspoon honey
3/4 cup Olive Oil
* kosher salt and freshly ground black pepper

For the Salad
1 small cucumber
2 avocados
1/4 a red onion
7 ounces (200g) smoked salmon
1 handful fresh chopped cilantro and bean sprouts

DIRECTIONS
Make the vinaigrette: In a bowl, combine the red wine vinegar, lime juice, lemon juice, grapefruit juice, mustard, honey, salt and pepper. Whisk to combine. Slowly add the olive oil, whisking, until combined. Set aside.
To make the salad, shave 8 thin slices off the cucumber (preferably on a mandoline). Finely chop the avocado and red onion.
On each of 4 plates, use two cucumber slices to make a ring. Divide the smoked salmon evenly between the plates and place inside the rings. If you want, you can add a dash of the citrus vinaigrette to the salmon.
Top the smoked salmon with the avocado and red onions. Garnish with chopped cilantro and bean sprouts.

OR

Grilled Salmon Salad from http://australianfood.about.com/od/fishseafood/r/SalmonSalad.htm

INGREDIENTS

Salmon filets for 2
Olive oil for drizzling
Mixed greens for 2, washed
1 cup of watercress, washed
1/4 cup of light soy sauce
Juice from 1/2 a lemon
4cm piece of ginger, finely grated
1/4 white onion, finely grated

PREPARATION

Turn on the oven grill.
Cut the salmon into large bite-sized chunks. Drizzle with a little olive oil and stir. Place in a baking tray and spread out so that each piece cooks evenly. Grill for 10 minutes, or until desired doneness.
Meanwhile, wash and drain the greens and watercress. Place in a large mixing bowl. Set side.
Now for the dressing. In a small bowl, combine the soy sauce and fresh lemon juice. Add the grated onion and grated ginger. Stir quickly with a fork. Taste the dressing. Add a little more lemon juice if you need to. Set aside.

Remove the salmon from the grill and place chunks on a plate to cool. Once cooled, add salmon to the greens. Pour on a little dressing and stir the ingredients. Serve with a little dressing on the side.