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Grilled Salmon and Citrus Salad

October 8, 2013 by Dawna Stone

Grilled Salmon and Citrus Salad
Servings
2
Servings
2
Grilled Salmon and Citrus Salad
Servings
2
Servings
2
Ingredients
  • 1teaspoon honey
  • 2tablespoons gluten-free soy sauce or tamari
  • 2 salmon filletsskin removed (1/2 pound total)
  • 1teaspoon extra virgin olive oil
  • 3cups baby spinach
  • 1/2 fennel bulbthinly sliced (optional)
  • segments from 1/2 orange
  • segments from 1/2 grapefruit
  • 1/4cup thinly sliced red onion
  • 1tablespoon sliced almonds
  • 4-6 kalamata olives(optional)
  • 4tablespoons citrus vinaigrette dressing(see below)
Servings:
Instructions
  1. In a large resealable plastic bag, combine the honey and soy sauce or tamari. Add the salmon and shake gently to coat. Refrigerate for 10 to 15 minutes.
  2. Meanwhile, preheat the broiler. Lightly coat a broiler pan with extra-virgin olive oil. Remove the salmon from the bag and discard the marinade. Broil for 8 to 10 minutes, or until the fish is opaque.
  3. In a medium bowl, combine the spinach, fennel (if desired), orange and grapefruit segments, onion, almonds and olives (if desired). Divide the salad between 2 plates and top each with a piece of fish. Drizzle 2 tablespoons of vinaigrette over the fish and salad before serving.
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