Ingredients
The following ingredients have 3 Servings
- 8 ounces raw wild caught salmon
- 1 1/2 tablespoons grapeseed oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 teaspoon garlic powder
- 12 ounces spring greens (baby spinach or romaine (whatever your favorite is!))
- 2 cara cara oranges (segmented)
- 1 blood orange (segmented)
- 1 pink grapefruit (segmented)
- 1 to 2 avocados (thinly sliced (depends on how much you want!))
- ½ large shallot (very thinly sliced)
- ¼ cup crumbled feta cheese
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 lemon (juiced and zested)
- 2 garlic cloves (minced or pressed)
- pinch of salt and pepper
- 1/2 cup extra virgin olive oil
Instruction
- Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
- Place the salmon on a baking sheet and brush it with the grapeseed oil. Season it with the salt, pepper and garlic powder.
- Broil the salmon for 6 to 8 minutes, or until just opaque and flakes easily with a fork. If you’re doing a large filet, broil it for 8 to 10 minutes, then check. The time will depend on the thickness of the filet!
- To assemble the salad, toss together the lettuce with a pinch of salt and pepper, the orange segments, grapefruit, avocado and shallot. Drizzle with the vinaigrette. Sprinkle with the feta before serving.
