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Categories:
oranges pink grapefruit olive oil mustard honey salt pepper jerk seasoning salmon fillet cooking spray torn spinach red onion sunflower seeds
Viewed: 35 - Published at: 2 years agoIngredients
- 2 navel oranges
- 2 pink grapefruit
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Jamaican jerk seasoning
- 1 (1 1/2-pound) skinless salmon fillet
- Cooking spray
- 5 cups torn spinach
- 1/2 cup thinly sliced red onion
- 2 tablespoons sunflower seeds
Method
- Grate 1/2 teaspoon rind from orange.
- Peel oranges and grapefruit. Cut out citrus sections over a bowl, reserving juice. Set fruit aside. Squeeze membranes over bowl to extract additional juice. Discard membranes.Combine 6 tablespoons juice, rind, oil, and next 4 ingredients; stir with a whisk. Cover and chill. Reserve remaining juice for another use.
- Preheat broiler.
- Rub jerk seasoning over fish. Place fish on a broiler pan coated with cooking spray. Broil 14 minutes or until fish flakes easily when tested with a fork. Flake into bite-sized pieces; cover and chill 30 minutes.
- Combine fruit, spinach, and onion. Drizzle dressing over salad; toss.Divide salad evenly among 5 plates; top evenly with fish. Sprinkle with sunflower seeds.
- carbo rating: 11
