How To Prepare
1. Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and cucumber; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, vinegar, and 1/4 teaspoon pepper.
2. Sprinkle remaining pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Drizzle salads with reserved dressing.
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Ingredients
- 1 large grapefruit
- 2 large bunches arugula, stems removed (10 cups)
- 1 large cucumber, sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 4 (4-ounce) wild salmon fillets (skin off)
Ingredients
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