Grilled Salmon And Grapefruit Salad With Blood Orange Vinaigrette

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Oxmoor House


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2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices

Cooking spray

8 cups mixed baby salad greens

1 (24-ounce) jar red grapefruit sections (such as Del Monte), drained

Blood Orange Vinaigrette

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