Citrus-Salmon Salad

• 2 navel oranges
• 2 pink grapefruit
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons Jamaican jerk seasoning
• 1 (1 1/2-pound) skinned salmon fillet
• Cooking spray
• 5 cups fresh spinach leaves, torn
• 1/2 cup thinly sliced red onion
• 2 tablespoons sunflower seeds

1. Grate 1/2 teaspoon rind from orange (see Step 1 below); set grated rind aside.
2. Peel oranges and grapefruit as described in Step 2 below. Cut out citrus sections over a bowl, reserving juice (see Step 3 below). Set citrus sections aside. Squeeze membranes over bowl to extract additional juice. Discard membranes.
3. Combine 6 tablespoons citrus juice, grated rind, olive oil, and next 4 ingredients in a small bowl; stir well with a whisk. Cover dressing, and chill. Reserve remaining citrus juice for another use.
4. Rub Jamaican jerk seasoning over salmon. Place salmon on a broiler pan coated with cooking spray. Broil 14 minutes or until fish flakes easily when tested with a fork. Flake salmon into bite-size pieces; cover and chill at least 30 minutes.
5. Combine citrus sections, spinach, and onion in a large bowl. Drizzle dressing over salad, and toss gently to coat.
6. Divide salad evenly among five plates; top each salad evenly with salmon, and sprinkle with sunflower seeds. Serve immediately.

oranges, pink grapefruit, olive oil, honey, mustard, salt, pepper, jerk seasoning, salmon fillet, cooking spray, fresh spinach leaves, red onion, sunflower seeds

Taken from www.myrecipes.com/recipe/citrus-salmon-salad (may not work)