Tag: avocado
CITRUS SALMON AVOCADO SALAD
We are nearing an exiting time in the citrus season, in the month of February, just about all citrus fruit is available. Although, it’s pretty much a year round fruit, there are months where some varieties prevail. I know I was super heavy handed with the oranges already this year… and the grapefruit. Oh, the lemons… and plenty of lime. Last year I was inspired to make a simple summer citrus salad. I knew there were a few things lacking, but I loved the simplicity. But for now, since I’m doing one more savory citrusy recipe to get us through, I’ll go out with a bang! I’m adding juicy blood red oranges, savory salmon and tart red onions. A quick dressing will be whipped up to that add more flavor and add a touch of mildness.
There is something so wonderful about salmon in a greens salad. I think it’s the flakiness. I’m sure of it. You get a little piece of the fish with each bite. It spreads like butter. It pairs with citrus so well and provides a light richness that can stand up against all the acidity.
What a delicious way to highlight citrus!
citrus salmon avocado salad
30 minutes total time
INGREDIENTS
8 ounces raw wild caught salmon
1 ½ tablespoons grapeseed oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
12 ounces spring greens baby spinach, romaine, or mixed greens
1 blood orange segmented
1 pink grapefruit segmented
1 to 2 avocados thinly sliced
½ large shallot very thinly sliced
¼ cup crumbled feta cheese
lemon vinaigrette
3 tablespoons red wine vinegar
1 1/2 tablespoons honey
1 teaspoon dijon mustard
1 lemon juiced and zested
2 garlic cloves minced or pressed
pinch of salt and pepper
1/2 cup extra virgin olive oil
METHOD
Preheat the oven to 400 degrees F in your oven to high and set the oven rack about 6 inches below it.
Make the vinaigrette. In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. Store in fridge while
Place the salmon on a baking sheet and brush it with the grapeseed oil. Season it with the salt, pepper and garlic powder.
Bake the salmon for 6 to 8 minutes, or until just opaque and flakes easily with a fork. If you’re doing a large filet, bake it for 8 to 10 minutes, then check. The time will depend on the thickness of the filet! Place in the broiler for 2-3 minutes, until it is slightly charred.
To assemble the salad, toss together the lettuce with a pinch of salt and pepper, the orange segments, grapefruit, avocado and shallot. Drizzle with the vinaigrette. Sprinkle with the feta before serving.
