Grilled Salmon And Grapefruit Salads With Honey Vinaigrette - cooking recipe

Ingredients

2 tablespoons honey
1 tablespoon white balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon finely chopped garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 teaspoons olive oil
8 ounces salmon fillets, with skin on 1 side (about 1 inch in thickest part)
4 -5 cups mixed lettuce greens
1/2 small red grapefruit, peeled, pith removed, flesh cut into bite-sized pieces
1/2 cup canned mandarin oranges, drained, cut crosswise in half
2 tablespoons thinly sliced red onions
2 tablespoons slivered almonds

Preparation

Combine the honey, vinegar, lemon juice, and garlic in a small bowl. Gradually whisk in the oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and set aside.
Heat a grill pan (or cast-iron skillet) over medium-high heat and brush with olive oil. Season the salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper and grill skin-side up until the flesh on the bottom is lightly charred, 3-4 minutes.
Turn and grill skin-side down until just cooked through but still opaque in the middle, 2-3 minutes longer. Lift the salmon off its skin and place on a cutting board. (Discard skin.) When the salmon has cooled to about room temperature, break into bite-sized chunks.
Place the lettuce greens, grapefruit pieces, mandarin oranges, and red onion in a large bowl. Drizzle with half the vinaigrette and toss lightly.
Divide the salad between 2 plates. Top with salmon and slivered almonds. Serve right away.