Recipes

place nuts in a dry small skillet. toast over medium-high heat until fregrant, about 3 to 5 minutes. remove from heat and reserve. zest the grapefruit and orange and place in a small bowl. juice the orange into the bowl and stir in the mustard. use a sharp knife to slice off any remaining peel and all the pits from grapefruit and slice it. heat a skillet w/ 2 tbs oil over medium-high heat. season the salmon w/ salt and pepper on both sides and add to the hot skillet. cook for 3 to 4 min on each side, or until golden at the edges. at the same time, heat a second skillet w/ the remaining 2 tbs oil over medium to medium-high heat. add the red onion and cook for 1 to 2 min so to soften. add the spinach in large handfuls, cooking each addition just until wilted before adding another bunch to the pan. when all the spinach is wilted, season w/ salt and pepper and stir in the citrus mustard, tossing the spinach to coat evenly. layer some of the wilted greens and grapefruit slices on each of 4 plates. serve the salmon along side and sprinkle all with the toasted almonds.1/2 c clivered almonds 1 grapefruit 1 orange 3 tbs dijon mustard 4 tbs extra virgin olive oil 4 salmon fillets, skin removed salt and pepper 1/2 red onion, thinly sliced 1 lb washed spinach, stemmed and coarsely chopped

serves 4 prep time: 15 min