Citrus-Salmon Salad

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

1. Grate 1/2 teaspoon rind from orange.
2. Peel oranges and grapefruit. Cut out citrus sections over a bowl, reserving juice. Set fruit aside. Squeeze membranes over bowl to extract additional juice. Discard membranes.Combine 6 tablespoons juice, rind, oil, and next 4 ingredients; stir with a whisk. Cover and chill. Reserve remaining juice for another use.
3. Preheat broiler.
4. Rub jerk seasoning over fish. Place fish on a broiler pan coated with cooking spray. Broil 14 minutes or until fish flakes easily when tested with a fork. Flake into bite-sized pieces; cover and chill 30 minutes.
5. Combine fruit, spinach, and onion. Drizzle dressing over salad; toss.Divide salad evenly among 5 plates; top evenly with fish. Sprinkle with sunflower seeds.
6. carbo rating: 11

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

Taken from www.myrecipes.com/recipe/citrus-salmon-salad-0 (may not work)