Sesame Salmon with Grapefruit Slaw

Sesame Salmon with Grapefruit Slaw
Prep Time
45 minutes prep time
Number of Servings
4
Ingredients
  • [q:1/2] head napa cabbage (1 lb)
  • 3 carrots
  • 3 scallions
  • 1 red grapefruit
  • 1 jalapeño
  • 4 (6- to 8-oz) skin-on salmon fillets, 1- to [q:1 1/2]-inches thick
  • Salt and pepper
  • 2 Tbsp sesame seeds, divided
  • [q:1/4] cup vegetable oil
  • 3 Tbsp rice vinegar
Directions
  1. Prep fruit and vegetables: Remove core from cabbage and then slice thin. Peel and then shred carrots. Slice scallions thin. Cut away peel and pith from grapefruit and cut into quarters. Slice quarters crosswise into [q:1/4] inch–thick pieces. Cut jalapeño in half lengthwise, seed, and slice thin.
  2. Prep salmon: Pat salmon dry with paper towels and then season with salt and pepper. Sprinkle flesh sides of fillets evenly with 1 tablespoon of the sesame seeds.
  3. Render salmon skin: Arrange salmon, skin side down, in 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat from skin renders, about 7 minutes.
  4. Continue cooking salmon: Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125° (for medium-rare), about 7 minutes.
  5. Make dressing: While salmon cooks, whisk oil, vinegar, remaining 1 tablespoon sesame seeds, [q:1/2] teaspoon salt, and [q:1/4] teaspoon pepper together in a large bowl.
  6. Make slaw and finish dish: Add cabbage, carrots, scallions, grapefruit, and jalapeño to dressing in bowl and toss to combine. Season with salt and pepper to taste. Serve salmon with slaw.
Nutrition Info
555 Calories, 37 g Protein, 13 g Carbohydrates, 3 g Fiber, 39 g Total fat (6 g sat), 426 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, B12, E, Phosphorus, [nutrition:4] Vitamin A, C, [nutrition:3]​ Vitamin B1 (thiamine), [nutrition:2] Vitamin B2 (riboflavin), K, [nutrition:1] Calcium, Folate, Magnesium, Potassium, Zinc

Spicy Watermelon Salad

Spicy Watermelon Salad
Prep Time
40 minutes prep time
Number of Servings
serves 2
Ingredients

For the Dressing:

  • 1 small grapefruit (preferably red)
  • 1 small jalapeño, seeded and thinly sliced
  • Pinch sea salt

For the Salad:

  • 1 small bunch watercress
  • 1 small bunch arugula
  • 2 cups coarsely cubed watermelon
  • 1 medium avocado, pitted, peeled, and sliced
  • 4 mint sprigs, coarsely chopped
  • 1 Tbsp olive oil
  • Fresh lime juice
  • Slivered almonds (optional)
  • Pink Himalayan salt
Directions
  1. Make dressing: Roll grapefruit back and forth on a cutting board and then cut it into quarters. Use your hands to squeeze juice of grapefruit into a small bowl. Add jalapeño and sea salt. Set aside for at least 20 minutes to allow heat of jalapeño to infuse grapefruit dressing.
  2. Meanwhile, make salad. On a large serving platter, arrange watercress and arugula so they cover most of platter. Add watermelon and layer avocado slices on top.
  3. Gently strain grapefruit dressing over salad, reserving jalapeños, being sure to cover watermelon and avocado but not drown watercress. Place jalapeños around edges of platter.
  4. Sprinkle mint over top and finish with a drizzle of oil, a squeeze of lime juice, almonds (if using), and a pinch or two of pink Himalayan salt. Serve immediately.
Nutrition Info
387 Calories, 10 g Protein, 39 g Carbohydrates, 12 g Fiber, 26 g Total fat (3 g sat), 643 mg Sodium, [nutrition:5] Vitamin C, K, Folate, [nutrition:4] Vitamin B6, E, [nutrition:3] Vitamin A, B2 (riboflavin), Calcium, Magnesium, Phosphorus, Potassium, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), [nutrition:1] Iron, Zinc

Green Bean, Artichoke, and Grapefruit Salad with Olives & Rosemary

Green Bean, Artichoke, and Grapefruit Salad with Olives & Rosemary
Prep Time
25 min prep time
Number of Servings
serves 2
Ingredients

The Salad

  • 10 oz trimmed green beans
  • 1 pink grapefruit
  • 4 artichoke hearts, preserved in olive oil, cut into quarters
  • 8 black olives, preferably Kalamata

The Dressing

  • 3 Tbsp olive oil
  • 3 Tbsp freshly squeezed orange juice
  • 1 heaping tsp finely chopped fresh rosemary
  • Fine sea salt
  • Ground black pepper

The Topping

  • A few fresh rosemary needles (from a sprig of rosemary)
  • A few black peppercorns, crushed with a mortar and pestle
Directions
  1. Bring a large pot of salted water to a boil and blanch green beans for 4 to 5 minutes or until al dente (cooking time can vary depending on freshness of beans). Drain and quickly rinse them with cold water. Set aside. You can prepare beans in advance and keep them covered in fridge.
  2. To cut grapefruit into segments, first peel off outer skin and then cut off white pith. Working over a bowl, hold grapefruit in one hand and use a small, sharp knife to cut between membranes and release segments into bowl.
  3. For dressing, whisk together oil, orange juice, and rosemary. Season to taste with salt and pepper.
  4. In a large bowl, toss together green beans, grapefruit, artichokes, and olives. Drizzle dressing over salad, sprinkle with a few rosemary needles and crushed pepper-corns, and serve immediately.
Nutrition Info
342 Calories, 7 g Protein, 36 g Carbohydrates, 11 g Fiber, 22 g Total fat (3 g sat), 766 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin K, Folate, [nutrition:2] Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, [nutrition:1] Vitamin A, B2 (riboflavin), B3 (niacin), Calcium, Iron, Potassium

Rosemary-Grapefruit Fizz

Rosemary-Grapefruit Fizz
Prep Time
5 minutes
Number of Servings
1 drink
Ingredients
  • [q:2/3] cup fresh red or pink grapefruit juice, chilled
  • [q:1/3] cup sparking water, chilled
  • 1 rosemary sprig
  • 1 thin slice lemon
Directions
  1. Fill 1 tall glass with ice.
  2. Pour grapefruit juice over ice. Add sparkling water and stir well.
  3. Garnish with rosemary sprig and lemon slice.
Nutrition Info
75 Calories, 1 g Protein, 17 g Carbohydrates, 1 g Fiber, 2 mg Sodium

Citrus Salad with Honey-Mint-Lime Syrup

Citrus Salad with Honey-Mint-Lime Syrup
Number of Servings
Serves 6
Ingredients

Syrup:

  • [q:1/4] cup honey
  • [q:1/4] cup fresh lime juice
  •  2 Tbsp mint, chopped

Salad:

  • 2 navel oranges
  • 1 white grapefruit
  • 2 pink or red grapefruits
Directions
  1. Cut and peel, removing white pith of oranges and grapefruits.
  2. Cut between membranes to release citrus segments and add all fruit to a large bowl. (Can prepare this a day ahead of time and refrigerate.).
  3. In a medium bowl, whisk honey, lime juice and mint together.
  4. Pour honey mint syrup over prepared fruit and toss gently until all fruit is combined and coated.
  5. Let citrus salad stand for about 15 minutes to allow flavors to blend.
  6. Cover and refrigerate until chilled. Garnish with mint before serving.
Nutrition Info
114 Calories, 1 g Protein, 0 mg Cholesterol, 30 g Carbohydrates, 24 g Total sugars (12 g Added sugars), 3 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:5] Vitamin C

Orange-Grapefruit Apple Juice

Orange-Grapefruit Apple Juice
Ingredients
  • 4 parts grapefruit juice
  • 3 parts orange juice
  • 1 part apple juice
Directions
  1. Whisk apple, orange and grapefruit juices together.
  2. Serve over ice.
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