Description
This salad has a combination of tangy, sweet and savory flavors that will leave you feeling satisfied and energized. The salmon filets are marinated in a zesty mixture of lime juice, orange zest and orange juice, honey, soy sauce and garlic, then grilled to perfection. The baby bell peppers add a pop of color and crunch to the dish and complements the juicy grapefruit segments and creamy avocado slices.
Ingredients
Scale
For the grill
- 4 salmon filets, about 5 ounces each
- ~12 baby bell peppers
- ¼ cup olive oil
- Juice from 1 lime
- Juice and zest from ½ orange
- 2 Tbsp. honey
- ¼ cup soy sauce
- 3 garlic cloves, minced
- Salt to taste if necessary
- Spray oil
For the salad
- 4 cups romaine lettuce, chopped
- 1 grapefruit, cut supreme (all pith and peel removed)
- ½ cup pistachios
- 1 avocado, thinly sliced
- Store-bought vinaigrette or this classic vinaigrette recipe
Instructions
- In a bowl, prepare marinade/glaze. Whisk together all ingredients except salmon and bell peppers. In a gallon-sized zip bag or container, cover salmon with marinade. Marinate for 30 minutes.
- Prepare grill grates with spray oil. On a hot grill, grill salmon skin-side down first until the temperature registers 100 degrees F. Flip and apply the remaining glaze and cook until desired internal temperature. Salmon tastes great at 125 degrees F. Add bell peppers at the same time and flip when tender and grill marks appear. Add bell peppers at the same time and flip when tender and grill marks appear.
- Serve with salad.
Nutrition
- Serving Size: 4
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