This grilled salmon citrus salad has the best of what citrus season has to offer! Oranges, tangelos, and grapefruit tossed with spinach and served with grilled salmon.
Grilled Salmon Citrus Salad
I finally broke down and made a salad. I just couldn’t resist all of the citrus – it’s the best thing about January, isn’t it? Dark, cold, and dreary days made brighter thanks to our citrus friends being in season. This salad is like a summer day – bright, light, and so cheerful – who would guess it’s being served in the middle of January?
It’s also packed full of goodness – vitamin C to help fight off bugs, omega fatty 3s to ward off that not-so-great winter blah feeling, and all sorts of anti-oxidants to make us feel good about ourselves. It’s so not like me to make something like this – salads of this sort are few and far between in our house – but I thought it might be a good idea to take a break from the all the pasta, cream, and butter. At least for one day.
I used navel oranges, grapefruit, tangelos, and some other something that I cannot remember the name of… it was sort of a pale yellowish on the outside and pale pink on the inside. It was with all the other citrus so I grabbed one not knowing what it’s called. It’s similar to grapefruit in flavor -sort of tangy and bitter. If you know what the heck I’m describing will you let me know in the comments?
Anyway, I tossed all the citrus with some lemon juice and then piled it on some spinach dressed lightly with a Dijon vinaigrette. I topped it off with some grilled salmon that had marinated in lemon juice, olive oil, herbs, shallots, and garlic. A sprinkling of toasted almonds finished it all off. There’s a lot going on, but it all works really well together – the sweet & sour citrus pairs great with the rich salmon, the Dijon vinaigrette brings a little bite, and almonds provide a little crunchy texture so the whole thing sort of melds into a refreshing and (surprisingly) satisfying dish.
If you’re still stuck in holiday eating mode and looking for a way out give this a try!
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A salad that uses the best of what citrus season has to offer! Oranges, tangelos, and grapefruit tossed with spinach and served with grilled salmon.
- 1/2 pound fresh salmon, skin removed
- 2 tablespoons diced shallot, divided
- 1 clove of garlic, chopped
- 2 1/2 tablespoons olive oil, divided
- Juice of one lemon, divided
- 1 tablespoon fresh parsley, chopped
- 2 sprigs of fresh thyme
- 2 cups mixed citrus (see note)
- 3–4 handfuls of fresh spinach
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- salt, to taste
- ground black pepper, to taste
- 1/4 cup slivered almonds
- To make the marinade first combine 1 tablespoon shallot, the garlic, 1 tablespoon olive oil, juice from 1/2 a lemon, 1/4 teaspoon of pepper, the parsley, and thyme in a large zip lock bag. Add the salmon fillet and sort of mush it around to get it coated with everything. Let it marinate for about 15 minutes.
- While the salmon is marinating prepare the almonds by toasting them in a small pan over medium heat. Toast them just until they are fragrant and lightly browned. Remove from the heat and set aside.
- Next, cut the citrus segments into bite sized pieces. Toss them with the juice from 1/2 a lemon and set aside.
- Heat a grill pan over medium high heat, brush it lightly with olive oil. Cook the salmon about 2-3 minutes on each side. Once cooked, remove and set aside.
- Next, in a small bowl, combine the red wine vinegar with 1 1/2 tablespoons olive oil, 1 teaspoon of Dijon, and a pinch of salt and pepper. Whisk together until well combined. Toss the spinach with almost all of the dressing, reserving about 1/2 tablespoon.
- Place the spinach on a plate and top with the citrus. Cut the salmon into chunks and place it on the salad. Top with the toasted almonds, drizzle the remaining dressing over the top, and season with a few pinches of salt and pepper.
I used a variety of citrus for this recipe, but you should use what you like!
- Category: Salads
- Calories: 523
- Fat: 33 g
- Carbohydrates: 31.2g
- Fiber: 7.6g
- Protein: 33g