Servings: 4 (click to scale)
Ingredients
Salmon
- 16 oz wild-caught salmon 4 oz each piece
- 1/8 tsp ground black pepper
- 1/8 tsp kosher salt
- 1/3 Tbsp canola oil
Citrus Caprese
- 6 ounce fresh mozzarella cheese mini bocconcinis, cut in half
- 4 ounce fresh orange peeled, sections
- 2 ounce fresh grapefruit peeled, sections
- 2 Tbsp extra virgin olive oil
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 ounce fresh basil leaf
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Instructions
- Toss mozzarella cheese and citrus segments together and mix wih olive oil, salt, freshly ground black pepper and fresh torn basil leaves.
- Drizzle olive oil on the salmon and season with salt and pepper. Place salmon on a pre-heated grill and cook for approximately 3 to 4 minutes on each side. Place in the oven for 5 minutes until firm but not dried out.
- Top cooked salmon with citrus caprese.
Nutrition
Calories: 320kcal | Carbohydrates: 4g | Protein: 34g | Fat: 18g | Saturated Fat: 6g | Sodium: 350mg | Fiber: 1g | Sugar: 2g
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