Ingredients

8 Salmon medallions, 3 oz. each
4 cups Spinach leaves, packed
1 Shallot, thinly sliced
2 Garlic cloves, minced
8-12 Orange segments
8 Grapefruit segments
Salt to season
Fresh ground black pepper to season
Olive oil as needed

Peppercorn Citrus Vinaigrette

1/2 cupOrange juice
1/4 cupGrapefruit juice
2 tsp. Balsamic vinegar
2 tsp.Olive oil
1 tsp.Pink peppercorns, crushed
1/3 tsp. Black peppercorns, crushed
1 tsp.Parsley, minced

Method
Prepare Peppercorn Citrus Vinaigrette by combining ingredients and mixing well. Season with salt, reserve.

Preheat grill. Season salmon medallions with salt, pepper and olive oil. Place seasoned salmon medallions on grill and cook until done. Heat a large sauté pan over medium heat. Add a small amount of olive oil, shallot and garlic. Sauté briefly, do not brown. Add spinach leaves and cook just until wilted, reserve.

Add orange and grapefruit segments to Peppercorn Citrus Vinaigrette and warm over low heat. Mound sautéed spinach in the center of the serving plates and place grilled salmon medallions resting on spinach.

Place warmed orange and grapefruit segments around salmon and top generously with Peppercorn Citrus Vinaigrette.

Makes 4 Servings