Recently, I was very lucky and received another shipment of Copper River Salmon! This time, it was Sockeye from Prince William Sound. Although there was a slight Fed ex mishap with its delivery (my salmon took a brief field-trip to Memphis, it seems…perhaps visiting Graceland?), I received it just fine a day late. It was packed so well it was still nice and cold.

This is a recipe that I came across and have been wanting to try for awhile now. It was a great light & healthy meal. I wanted the grapefruit & ginger oil to be a bit more flavorful, but the quinoa and grapefruit salad was so good! And with great salmon, all you really need is salt and pepper anyway, right?

Note: This would be really pretty with ruby grapefruit. Which is what I thought I had. The bag aid ruby grapefruit, but as I’ve opened them, they have all been regular, white grapefruit. Not cool, Trader Joe’s, not cool. (But still good!)

Sockeye Salmon with Quinoa and Grapefruit Salad
Adapted from a recipe by Elie Krieger, serves about 2
1 medium grapefruit (have another grapefruit available for juicing)
8 thin slices . . . → Read More: Sockeye Salmon with Quinoa and Grapefruit Salad