09 Jan Arizona-Fresh Summer Salad With Grilled Salmon
This Christmas was a little different than the norm. There was no snow, no tobogganing or skiing, but there was fresh citrus fruit. And lots of it. I spent a week visiting my mom in Arizona! While the weather was definitely cooler than seasonal (and than the weather you had in Ontario), it was so nice to spend time with my mom. One of the things we enjoy is all congregating in the kitchen and cooking.
One of the meals that we enjoyed (because it was literally tree to fork) was a citrus salad with salmon.
Ingredients for citrus salad:
1-2 grapefruits, segmented
1 orange, segmented
1/4 red onion, thinly sliced
2 tbsp pomegranate seeds
1/2 cup broccoli sprouts (high in cancer-fighting sulforaphane) or broccoli microgreens.
1 tbsp good quality olive oil
sea salt, to taste (approximately 1/4 tsp)
pepper, to taste (approximately 1/8 tsp)
Place orange segments in a circle in the centre of the place
Place grapefruit segments in a circle around the plate
Place the thinly sliced red onion in a similar pattern
Layer with avocado slices on top
Sprinkle with pomegranate seeds
Garnish with broccolis sprouts
Drizzle olive oil and sprinkle salt and pepper.
Ingredients for Salmon:
Sea salt (approximately 1/2 tsp)
Pepper (approximately 1/4 tsp)
2 lemons, BBQ’d (this makes them extra juicy)
8 cloves garlic, roasted
4 rosemary sprigs, fresh
8 lemon rinds
Heat BBQ to high heat on both sides
Drizzle avocado oil and sprinkle a bit of salt and pepper on the skin-side of the salmon; this will prevent sticking and allow for a lovely crisp.
While BBQ is warming, prepare salmon, distributing lemon rinds, roasted garlic, rosemary, salt and pepper evenly on top
Once the BBQ is hot, and just before placing the salmon on the BBQ, reduce the heat on one side to low. Place the salmon, skin-side down, on the low-heat side.
Place the lemons on the high-heat side
Cook until desired doneness. A good indication is when you see the healthy (white) fats surface and bubble.