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Ingredients
Savor pan-roasted salmon drizzled with a grapefruit vinaigrette, served over wilted kale for a nutritious and flavorful meal.
- 1 Florida Grapefruit
- 2 6-ounce salmon fillets, center-cut
- 4 tbsp. olive oil, divided
- 1 tbsp. butter
- ½ shallot, sliced
- 2 garlic cloves
- 4 cups kale
- 1 tbsp. lemon juice
- 1 tsp. honey
- 1 tsp. sugar
- Salt
- Pepper
Instructions
- Preheat oven to 400 degrees F.
- In a cast-iron skillet, heat one tablespoon of olive oil over medium-high heat.
- Season salmon filets liberally with salt. Place salmon skin-side up in the skillet, cook three minutes until salmon is crispy. Do not try to move the fish, once it’s ready, it will release from the pan.
- Flip the salmon over so the skin is down and place in the oven to finish cooking. Cook another three minutes until salmon is finished cooking.
- In a medium skillet, heat butter over medium-high heat. Add shallots, cook one minute.
- Add garlic and kale, cooking about five minutes or until kale is wilted.
- Season with salt and pepper; set aside.
- Cut top and bottom of Florida Grapefruit. Using a knife cut the peel and pith off. Then using a paring knife, cut Florida Grapefruit into segments, making sure to cut between the membranes.
- Squeeze three tablespoons of juice out of remaining Florida Grapefruit.
- In a small bowl, whisk together Florida Grapefruit Juice, lemon juice, honey and sugar. Slowly whisk in remaining olive oil. Season with salt and pepper to taste.
- Split kale between two plates. Top with salmon and vinaigrette. Garnish with Florida Grapefruit segments.
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