2 Florida Ruby Red grapefruits, about 1 kg/2 lbs

25 mL (2 tbsp) unseasoned rice vinegar

15 mL (1 tbsp) minced fresh ginger

10 mL (2 tsp) liquid honey

5 mL (1 tsp) sesame oil

4 salmon portions, skinned, about 142 g/5 oz each

2 green onions, thinly sliced

2 L (8 cups) mixed greens

Directions:

1. Cut both ends off grapefruits using a serrated knife. Using sawing motion, cut skin and white pith off and discard. Cut grapefruit between membranes into segments into a large bowl; set aside. Squeeze remaining grapefruit membrane juices into another small bowl. Whisk in rice vinegar, ginger, honey and sesame oil.

2. Heat large nonstick skillet over medium high heat and place salmon portions in and cook for 2 minutes. Pour in grapefruit juice mixture over salmon and sprinkle with green onions. Bring to a simmer, cover and cook for about 10 minutes or until fish flakes easily when tested. Remove salmon to plates, reserving pan juices.

3. Add spring greens to grapefruit segments and toss gently to combine.

Pour pan juices over top and toss to coat. Divide among 4 plates with salmon and serve.

Nutritional Information per serving:

Calories: 320

Protein: 28g

Total fat: 16g

Saturated fat: 3g

Cholesterol: 72mg

Carbohydrates: 17g

Fibre: 4g

Sodium: 124mg

Potassium: 1028mg 

Recipe provided courtesy of the Florida Department of Citrus.