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
Preheat oven to 375F.
Pan sear salmon until desired degree of doneness. Transfer to a plate; let cool.
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.
To serve, add the grapefruit segments, cucumber and spinach to the reserved vinaigrette in a bowl and toss.
Drain the salmon.
Divide rice among 4 individual plates and top with grapefruit/spinach/cucumber salad and salmon.