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1. Prepare grill.
2. Sprinkle fillets with salt and pepper. Coat
fillets and onion slices with cooking spray. Place
fish and onion on grill rack coated with cooking
spray. Cover and grill 5 minutes on each side or
until fish flakes easily when tested with a fork
and onion is tender.
3. Cut onion into bite-sized chunks; break fish
into chunks. Place 2 cups salad greeGrilled Salmon
and Grapefruit Salad with Blood Orange
VinaigretteGrilled Salmon and Grapefruit Salad
with Blood Orange Vinaigrettens on each of 4
serving plates; arrange grapefruit sections,
onion, and fish evenly over greens on each plate.
Drizzle Blood Orange Vinaigrette evenly over
salads
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