Grilled Salmon and Pepper Salad with Avocado and Grapefruit

Shanthi Appelo
Shanthi Appelo

| 1 min read

salmon salad
This balanced salad packs in omega-3 fatty acids, and vitamins C and K along with plenty of phytonutrients and fiber to support overall health. Fresh ingredients are tossed with a classic vinaigrette and topped with grilled salmon and baby bell peppers.
Serving Amount
  • 4 salmon filets, about 5 ounces each

  • 12 baby bell peppers

  • 14 cup olive oil

  • 1 Juice from lime

  • Juice and zest from ½ orange

  • 2 tbsp honey

  • 14 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)

  • 12 cup pistachios

  • 1 avocado, thinly sliced

  • Store-bought vinaigrette or this classic vinaigrette recipe

  • 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.

A Healthier Michigan is sponsored by Blue Cross Blue Shield of Michigan, a nonprofit, independent licensee of the Blue Cross Blue Shield Association.
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