Grilled Salmon Citrus Salad

 I finally broke down and made a salad. I just couldn’t resist all of the citrus – it’s the best thing about January, isn’t it? Dark, cold, and dreary days made brighter thanks to our citrus friends being in season. This salad is like a summer day – bright, light, and so cheerful – who would guess it’s being served in the middle of January?

It’s also packed full of goodness – vitamin C to help fight off bugs, omega fatty 3s to ward off that not-so-great winter blah feeling, and all sorts of anti-oxidants to make us feel good about ourselves. It’s so not like me to make something like this – salads of this sort are few and far between in our house – but I thought it might be a good idea to take a break from the all the pasta, cream, and butter. At least for one day.

I used naval oranges, grapefruit, tangelos, and some other something that I cannot remember the name of… it was sort of a pale yellowish on the outside and pale pink on the inside. It was with all the other citrus so I grabbed one not knowing what it’s called. It’s similar to grapefruit in flavor -sort of tangy and bitter. If you know what the heck I’m describing will you let me know in the comments?

Anyway, I tossed all the citrus with some lemon juice and then piled it on some spinach dressed lightly with a Dijon vinaigrette. I topped it off with some grilled salmon that had marinated in lemon juice, olive oil, herbs, shallots, and garlic. A sprinkling of toasted almonds finished it all off. There’s a lot going on, but it all works really well together – the sweet & sour citrus pairs great with the rich salmon, the Dijon vinaigrette brings a little bite, and almonds provide a little crunchy texture so the whole thing sort of melds into a refreshing and (surprisingly) satisfying dish.

If you’re still stuck in holiday eating mode and looking for a way out give this a try!

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