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This salad is as nourishing and healthy as it is delicious. It’s the kind of meal you’d get in a spa for lunch if you were taking the whole day to pamper yourself.
For the salmon: Heat the coconut oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper and sprinkle the almond meal on both sides, pressing it in. When the skillet is hot, add the salmon and cook until browned, about 2 minutes on each side. Then cover the skillet, turn off the heat, and leave it for 3 minutes to steam it and cook the inside of the fish.
For the grapefruit relish: Combine 1 teaspoon grapefruit juice with the honey, ginger, pepper and salt in a small bowl. Stir in the grapefruit segments.
To assemble the salads: Divide the salad greens between 2 plates. Place a piece of salmon in the center of each plate. Divide the grapefruit relish between the 2 plates and sprinkle the scallions on top. Serve immediately.
How to supreme a grapefruit: Cut the top and bottom off the whole grapefruit, then place it on a cutting board. Start at the top and following the curve of the fruit, run the knife down the length of the fruit to cut the peel off. Repeat until all the peel is removed. Cut closely enough so that you take off all the pith (the white part) but not too deeply so that you waste the fruit. To remove the segments, hold the grapefruit over a bowl and carefully slice inward along the membrane on both sides of a fruit segment, then remove the fruit segment; repeat this for all fruit segments. Once you’re done, squeeze the membrane to get all the juice out. For this dish, we need all the grapefruit segments, but only 1 teaspoon of the grapefruit juice. (I drink the leftover grapefruit juice mixed with sparkling water for a very refreshing drink.)
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!