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.

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