Skillet Steamed Salmon with Spring Mix Grapefruit Salad
Florida Citrus Team
The grapefruit juice is used to help create a delicate flavour while steaming the salmon and the pan juices help coat the spring greens to complete the dish. Perfect for a luncheon or light dinner.
2 Florida Ruby Red grapefruits, about 1 kg/2 lbs
25 mL (2 tbsp) unseasoned rice vinegar
15 mL (1 tbsp) minced fresh ginger
10 mL (2 tsp) liquid honey
5 mL (1 tsp) sesame oil
4 salmon portions, skinned, about 142 g/5 oz each
2 green onions, thinly sliced
2 L (8 cups) mixed greens
1. Cut both ends off grapefruits using a serrated knife. Using sawing motion, cut skin and white pith off and discard. Cut grapefruit between membranes into segments into a large bowl; set aside. Squeeze remaining grapefruit membrane juices into another small bowl. Whisk in rice vinegar, ginger, honey and sesame oil.
2. Heat large nonstick skillet over medium high heat and place salmon portions in and cook for 2 minutes. Pour in grapefruit juice mixture over salmon and sprinkle with green onions. Bring to a simmer, cover and cook for about 10 minutes or until fish flakes easily when tested. Remove salmon to plates, reserving pan juices.
3. Add spring greens to grapefruit segments and toss gently to combine.
Pour pan juices over top and toss to coat. Divide among 4 plates with salmon and serve.
Nutritional Information per serving:
Total fat: 16g
Saturated fat: 3g
Recipe provided courtesy of the Florida Department of Citrus.