This Spicy Salmon Salad is as delicious as it gets. Toss your favorite spring greens in a grapefruit coconut salad dressing and top with bites of grapefruit, chopped almonds, a little dill, and spicy grilled salmon. It's a healthy lunch or dinner recipe that is gluten-free + paleo + Whole30 approved.
Ingredients
1lb.salmon, skin removed
1teaspooneach: sea salt and paprika
½teaspooncayenne
¼teaspooneach: oregano, cumin, and black pepper
Grapefruit Salad Dressing
⅓cupgrapefruit juice
¼cupcoconut oil, melted
1teaspoonDijon mustard
Salad
Salad greens, I love arugula or mixed baby greens
Grapefruit segments
Chopped almonds
Coconut
Dill
Basil/ Thai basil
Instructions
Oil your grill and preheat it to medium-high.
Using a sharp knife, remove the skin from the salmon. (You can ask your fishmonger to do this or remove the skin after the fish cooks if you're not comfortable removing it first.) In a small bowl, combine the sea salt, paprika, cayenne, oregano, cumin, and black pepper. Sprinkle evenly over the salmon.
1 lb. salmon, 1 teaspoon each: sea salt and paprika, ½ teaspoon cayenne, ¼ teaspoon each: oregano, cumin, and black pepper
Grill the salmon for 6-7 minutes, or until just cooked. If white spots start to appear on your salmon, remove it immediately as it is done. Let it cook slightly then break it into bite-sized pieces.
While the salmon is cooking, whisk all the dressing ingredients in a small bowl.
⅓ cup grapefruit juice, ¼ cup coconut oil, 1 teaspoon Dijon mustard
Toss the greens with the dressing and serve with the grilled fish and all the salad toppings.