Citrus-Salmon Salad

Ingredients

• 1 tablespoon dijon mustard 
• 2  pink grapefruit 
• 1 tablespoon honey 
• 2 tablespoons jamaican jerk seasoning 
• 2  navel oranges 
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 0.5 cup onion red thinly sliced
• 1.5 pound skinned salmon fillet 
• 0.3 teaspoon salt 
• 5 cups spinach leaves fresh
• 2 tablespoons sunflower seeds 

Equipment

• bowl
• whisk
• broiler pan

Directions

1. Grate 1/2 teaspoon rind from orange (see Step 1 below); set grated rind aside.
2. Peel oranges and grapefruit as described in Step 2 below.
3. Cut out citrus sections over a bowl, reserving juice (see Step 3 below). Set citrus sections aside. Squeeze membranes over bowl to extract additional juice. Discard membranes.
4. Combine 6 tablespoons citrus juice, grated rind, olive oil, and next 4 ingredients in a small bowl; stir well with a whisk. Cover dressing, and chill. Reserve remaining citrus juice for another use.
5. Rub Jamaican jerk seasoning over salmon.
6. Place salmon on a broiler pan coated with cooking spray. Broil 14 minutes or until fish flakes easily when tested with a fork. Flake salmon into bite-size pieces; cover and chill at least 30 minutes.
7. Combine citrus sections, spinach, and onion in a large bowl.
8. Drizzle dressing over salad, and toss gently to coat.
9. Divide salad evenly among five plates; top each salad evenly with salmon, and sprinkle with sunflower seeds.
10. Serve immediately.