Friday, July 15, 2011


Salmon Spinach Salad with Blueberry Balsamic Grapefruit Tarragon Dressing
Begin with Salmon, Blueberries, Grapefruit, Spinach, Red Onion, Balsamic Vinegar, Fresh Tarragon, Goat Cheese and Walnuts...

Serves: 1
Prep: 10 minutes
Cook: 10 minutes

2 T. olive oil
salt and pepper, to taste
1/2 T. red onion, diced
1/2 grapefruit, zested
1/4 grapefruit, juiced
1/4 grapefruit, segments
1 T. balsamic vinegar
1/2 c. frozen blueberries, thawed
1 t. fresh tarragon, minced

1 salmon fillet
2 c. baby spinach leaves
2 T. goat cheese crumbles
3 T. walnuts, chopped

    For sauce heat 1/2 tablespoon of olive oil over medium-low in a small sauce pan and add onion. Cook until almost tender about 3 to 5 minutes. Stir in grapefruit zest and juice, balsamic and blueberries. Continue to cook for flavors to meld, another 3 to 5 minutes. Remove from heat and stir in tarragon.
    In the meantime heat 1 tabelspoon olive oil over medium-high in a small non-stick skillet. Season both sides of salmon with salt and pepper and add to skillet top side down. Cook until golden, about 4 to 5 minutes on one side and 2 to 3 minutes on the other, depending on size of fillet.
    For salad toss spinach with remaining 1/2 tablespoon of olive oil and season with salt and pepper to taste. Also toss in grapefruit segments, goat cheese crumbles and walnuts. Top with salmon fillet and spoon on blueberry grapefruit balsamic sauce.

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