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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 navel oranges |
2 pink grapefruit |
1 tablespoon olive oil |
1 tablespoon honey |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons jamaican jerk seasoning |
1 (1 1/2-pound) skinned salmon fillet |
cooking spray |
5 cups fresh spinach leaves, torn |
1/2 cup thinly sliced red onion |
2 tablespoons sunflower seeds |
Directions:
1. Grate 1/2 teaspoon rind from orange (see Step 1 below); set grated rind aside.
2. Peel oranges and grapefruit as described in Step 2 below. Cut out citrus sections over a bowl, reserving juice (see Step 3 below). Set citrus sections aside. Squeeze membranes over bowl to extract additional juice. Discard membranes.
3. Combine 6 tablespoons citrus juice, grated rind, olive oil, and next 4 ingredients in a small bowl; stir well with a whisk. Cover dressing, and chill. Reserve remaining citrus juice for another use.
4. Rub Jamaican jerk seasoning over salmon. Place salmon on a broiler pan coated with cooking spray. Broil 14 minutes or until fish flakes easily when tested with a fork. Flake salmon into bite-size pieces; cover and chill at least 30 minutes.
5. Combine citrus sections, spinach, and onion in a large bowl. Drizzle dressing over salad, and toss gently to coat.
6. Divide salad evenly among five plates; top each salad evenly with salmon, and sprinkle with sunflower seeds. Serve immediately.
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