So a long long time ago, or what feels like an eternity ago, I used to blog recipes, particularly delicious salad recipes. It was my thing. I loved getting creative on a bed of greens, photographing the masterpiece, editing, uploading and composing a recipe to share with you all. Well, life changed significantly when the baby came, and taking extra time to make my food look good, let alone photograph it was seriously out of the question. Grayson kind of put a halt to my recipe posts for awhile, but now that he has been going to bed at such an early hour, John and I can actually make dinner and eat together at a reasonable time. And the best part….it’s still light outside when we eat!!! So now, we eat at 7pm when the baby is fast asleep and I still have the sunlight on my side. What that means for you is more recipes! Exciting stuff I know!
Well in typical March fashion, this month has been one big fat tease. We get one or two beautiful spring-like days and then it snows the next. I’ve always hated the month the most for that reason. It always seems like John is working on the really nice days and he has been beyond determined to grill ever since we got ourselves a nice one a few weeks ago. Today wasn’t particularly grilling weather, but it wasn’t raining or snowing and it was enough incentive for him to light it up.
He made himself a juicy steak (naturally), and I couldn’t think of anything more that I wanted than a succulent piece of grilled salmon. Grilled salmon on its own is pretty wonderful, but when you put it on top of a mound of delicious salad ingredients, you have yourself one hell of a meal.
I’ve always loved citrus in my salad and this recipe came to mind when I noticed I had a few ripe grapefruit in my fridge.
I started this by segmenting the grapefruit and placing that over a bed of greens – in my case baby kale and baby spinach.
I then took the juice from the grapefruit and placed that aside in a small bowl to make the dressing. I have been all about making homemade dressings for my salads. Bottled dressings just taste very processed to me and it’s seriously so very simple to make your own dressing. I do have a basic one that is my go-to, but when I am using citrus, it’s so easy to use the fresh juice that is leftover in the rinds.
Next, I sliced up half of an avocado and added that along with a good amount of salty feta cheese.
John grilled up the salmon along with some asparagus and that went on last.
I adore salmon salads so very much! This one was the perfect taste of spring, even if we are expected to get 4 inches of snow on Friday.
Grilled Salmon with Grapefruit and Feta Salad
Prep Time: 10 min
Cook Time: 8 min
- 4oz-6oz salmon fillet
- 6-8 asparagus
- 1 small grapefruit or half of a large grapefruit
- 1/2 avocado
- 1/4 cup feta cheese
- salad greens (as much as desired)
For the dressing:
- juice from grapefruit (about 2 Tbs)
- 1 Tbs lemon juice
- 1/2 Tbs agave (or honey)
- 1/2 Tbs olive oil
- pinch of salt and pepper
Season the salmon and avocado with olive oil, salt and pepper. I did this at the same time and set aside while the grill was heating.
In the meantime, start preparing your salad by cutting your grapefruit. I cut off the skin and segmented the fruit, reserving as much of the juice as I could. Place grapefruit in a bowl and set aside. Place the juice in a separate small bowl and set aside. Slice the avocado and add to the bowl with the grapefruit. Give that a gentle mix and place on top of salad greens. Sprinkle feta on top.
To make the dressing take the reserved grapefruit juice and add the lemon juice, agave, oil and salt and pepper. Whisk together and pour over salad.
Grill the salmon on a preheated grill for about 4 minutes each side. Place your asparagus on the grill at the same time. The asparagus should be done about the same time as the fish.
Place the grilled fish and asparagus on top of the salad and dig in!