Rio Star Grapefruit and Salmon Salad

  • Yield 4 servings

A delicious summer salad topped with perfectly cooked salmon.

TexaSweet Citrus Marketing, Inc.


4 (6-ounce) salmon fillets, skinned
1/2 cup rice vinegar
1/4 cup olive oil
1/2 tablespoon sugar
1/2 teaspoon kosher salt
1 Texas Rio Star Grapefruit, sectioned with juice reserved
1 cucumber, peeled and thinly sliced
2 cups baby spinach salad mix
2 cups cooked white rice


  1. Preheat oven to 375F.
  2. Pan sear salmon until desired degree of doneness. Transfer to a plate; let cool.
  3. Add the vinegar, oil, sugar and salt to reserved grapefruit juice and stir. Pour all but 1 tablespoon of the vinaigrette into a large plastic bag. Add the salmon to the bag and refrigerate for at least 1 hour.
  4. To serve, add the grapefruit segments, cucumber and spinach to the reserved vinaigrette in a bowl and toss.
  5. Drain the salmon.
  6. Divide rice among 4 individual plates and top with grapefruit/spinach/cucumber salad and salmon.

Recipe courtesy of TexaSweet



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