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Use a sharp paring knife to section fresh oranges or grapefruit. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
Substitute 1 small pink grapefruit for the oranges.
This tangy salad with delicious grilled salmon is not only low in calories and sodium but it's high in vitamin A from the spinach and a good source of vitamin C from the oranges.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I AGREE WARM SALAMON ON SALAD VERY GOOD BUT USE SALAMON STEAK AS PICTURED AND NOT THE THIN SALAMON FILLET!
I enjoyed this recipe i ate it with the salmon warm on my cold salad and was very tasty i love salmon.
Served this for a delicious and healthy lunch. It is so easy to prepare and was absolutely delicious. The ingredients were easy to get so it was a time saver for me. My guests wondered if they were eating at high class restaurant! :)