Grilled salmon with paprika, allspice and chili powder provides a zesty kick to mixed baby greens, grapefruit, sweet papaya and avocado. Try this with a side of exotic rice, such as forbidden black or Bhutanese red.
Special Diets:
Ingredients
Method
For the salmon, put paprika, garlic, oil, chili powder, thyme, allspice, 1/4 cup of the grapefruit juice (reserve remaining for salad dressing), salt and pepper into a bowl and stir to blend.
Place the fillets on a plate and rub the spice mixture evenly over each fillet.
Cover and refrigerate for 1 hour.
Prepare a grill for medium heat cooking, oiling the grill grates as needed.
Cook fillets, turning once, until just opaque in the center, about 4 minutes per side.
Transfer to a plate and set aside.
For the salad, whisk together reserved grapefruit juice, oil, vinegar, ginger and agave nectar to make a dressing.
In a large bowl, toss the greens with enough of the dressing to coat them, then divide the salad equally among 6 plates.
Arrange grapefruit, papaya and avocado atop the greens and drizzle with remaining dressing.
Transfer salmon to plates with salad, garnish with lime wedges and serve.
Nutritional Info
Serving Size
Calories
480
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.