Grilled Salmon and Pepper Salad with Avocado and Grapefruit
| 1 min read
Serving Amount
Ingredients
4 salmon filets, about 5 ounces each
12 baby bell peppers
1⁄4 cup olive oil
1 Juice from lime
Juice and zest from ½ orange
2 tbsp honey
1⁄4 cup soy sauce
3 garlic cloves, minced
Salt to taste if necessary
Spray oil
4 cup romaine lettuce, chopped
1 grapefruit, cut supreme (all pith and peel removed)
1⁄2 cup pistachios
1 avocado, thinly sliced
Store-bought vinaigrette or this classic vinaigrette recipe
Instructions
Step 1
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.
Step 2
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.
Step 3
Serve with salad.
