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Roast Salmon with Florida Grapefruit

This beautiful Roasted Salmon with Florida Ruby Red Grapefruits officially made a grapefruit-lover out of me!
Course Dinner
Cuisine Canadian
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings 6 people
Calories 410kcal
Author Lynn Crawford


Quinoa Salad

  • 1 Florida ruby red grapefruit scrubbed
  • 1/4 cup extra virgin olive oil 60 mL
  • 8 slices thin fresh ginger
  • 3/4 cup quinoa rinsed, 175 mL
  • 1 1/2 cups water 375 mL
  • 1/2 tsp salt 2 mL
  • 3 tbsp grapefruit juice 45 mL
  • 1 tbsp white wine vinegar 15 mL
  • 2 tsp liquid honey 10 mL
  • 2 cups baby arugula 500 mL
  • 2 carrots finely diced
  • 2 green onions sliced
  • 1 small jalapeno seeded and finely diced
  • 1/4 cup fresh cilantro leaves 60 mL


  • 1 Florida ruby red grapefruit halved and sliced
  • 1 lemon sliced
  • Half a fresh fennel thinly sliced
  • 1 jalapeno thinly sliced
  • 4 leaves fresh basil
  • 4 sprigs fresh cilantro
  • Kosher salt and fresh ground pepper to taste
  • 6 centre cut skinless salmon fillets


Quinoa Salad

  • Using a vegetable peeler, remove outer peel from grapefruit and place in small saucepan. Remove outer pith and cut segments from grapefruit; set aside. Add oil and ginger to saucepan. Warm over medium heat until oil starts to bubble, about 2 minutes. Remove from heat and let stand for 30 minutes. Strain and reserve oil.
  • Combine quinoa, water and salt in saucepan and bring to boil. Reduce to simmer and cook, uncovered for 15 minutes or until water is absorbed. Let stand 5 minutes. Fluff with fork into a large bowl.


  • Whisk together grapefruit juice, vinegar, honey and 3 tbsp (45 mL) of the reserved oil.
  • Add to quinoa and season with salt and pepper. Stir in arugula, carrots, onions, jalapeno and cilantro. Fold in reserved grapefruit segments; set aside.
  • Meanwhile, spread grapefruit, lemon, fennel, jalapeno, basil and cilantro onto parchment paper lined baking sheet. Top with fillets and season with salt and pepper. Roast in preheated 275 F (135 C) until tip of knife inserted in salmon slides easily through and fillet is slightly opaque, about 20 minutes.


  • Spoon quinoa salad onto plate and top with salmon to serve. Drizzle with any remaining oil and serve.


Calories: 410kcal