This entry was posted on Wednesday, August 1st, 2007 at 8:34 am and is filed under Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 3 each large oranges, limes and grapefruits
- 2 tablespoons honey
- 4 salmon fillets
- Pinch each salt and pepper
- 7 cups baby spinach
- 1 bunch fresh chervil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Preheat the broiler to high. Peel and segment the oranges, limes and grapefruits over a medium bowl and reserve any juices that drip. In a small bowl, combine the honey and 1 teaspoon of citrus juice.
- Place the salmon on a parchment-lined baking pan. Season with salt and pepper, then top with citrus-honey mixture. Broil salmon for 10 to 15 minutes until cooked through. Allow to rest for 5 minutes, and then flake.
- Arrange spinach on a platter, place citrus segments down the center of the spinach, top with salmon and garnish with chervil. Whisk oil and vinegar together, season to taste with salt and pepper and drizzle over salad.