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Home/Recipes/Spiced Salmon with Papaya, Grapefruit and Avocado Salad

Spiced Salmon with Papaya, Grapefruit and Avocado Salad

Serves 6
Time 1 hr 30 min
Grilled salmon with paprika, allspice and chili powder provides a zesty kick to mixed baby greens, grapefruit, sweet papaya and avocado. Try this with a side of exotic rice, such as forbidden black or Bhutanese red.
Special Diets:
Dairy-Free
Gluten-Free
High-Fiber
Wheat-Free
Ingredients
  • Spiced Salmon
  • 2 tablespoons paprika
  • 4 cloves garlic, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoon chili powder
  • 2 teaspoons dried thyme
  • 1/4 teaspoon ground allspice
  • Juice of 1 pink grapefruit
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 6 (4- to 6-ounce) salmon fillets
  • Papaya, Grapefruit and Avocado Salad
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry wine vinegar or cider vinegar
  • 1 tablespoon finely chopped ginger
  • 1 teaspoon agave nectar or honey
  • 3/4 pound mixed baby greens
  • 3 pink grapefruits, peel and pith removed, segments cut from between membranes
  • 2 ripe papayas, peeled, seeded and thinly sliced
  • 2 ripe avocados, thinly sliced
  • 1 lime, cut into wedges
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Exclusively for Prime members in select ZIP codes.

Method

For the salmon, put paprika, garlic, oil, chili powder, thyme, allspice, 1/4 cup of the grapefruit juice (reserve remaining for salad dressing), salt and pepper into a bowl and stir to blend. 

Place the fillets on a plate and rub the spice mixture evenly over each fillet. 

Cover and refrigerate for 1 hour.

Prepare a grill for medium heat cooking, oiling the grill grates as needed. 

Cook fillets, turning once, until just opaque in the center, about 4 minutes per side. 

Transfer to a plate and set aside.

For the salad, whisk together reserved grapefruit juice, oil, vinegar, ginger and agave nectar to make a dressing. 

In a large bowl, toss the greens with enough of the dressing to coat them, then divide the salad equally among 6 plates. 

Arrange grapefruit, papaya and avocado atop the greens and drizzle with remaining dressing. 

Transfer salmon to plates with salad, garnish with lime wedges and serve.

Nutritional Info:
Per serving: 480 calories (240 from fat), 26g total fat, 4g saturated fat, 75mg cholesterol, 340mg sodium, 31g carbohydrates (10g dietary fiber, 8g sugar), 32g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • Spiced Salmon
  • 2 tablespoons paprika
  • 4 cloves garlic, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoon chili powder
  • 2 teaspoons dried thyme
  • 1/4 teaspoon ground allspice
  • Juice of 1 pink grapefruit
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 6 (4- to 6-ounce) salmon fillets
  • Papaya, Grapefruit and Avocado Salad
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry wine vinegar or cider vinegar
  • 1 tablespoon finely chopped ginger
  • 1 teaspoon agave nectar or honey
  • 3/4 pound mixed baby greens
  • 3 pink grapefruits, peel and pith removed, segments cut from between membranes
  • 2 ripe papayas, peeled, seeded and thinly sliced
  • 2 ripe avocados, thinly sliced
  • 1 lime, cut into wedges
Shop with Prime

Exclusively for Prime members in select ZIP codes.