Citrus Salmon Salad Recipe
Grilled salmon, mixed greens, feta, almond, red onion, orange, grapefruit vinaigrette
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Ingredients
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Salmon
Salad
Grapefruit-Orange Vinaigrette
Method
Salmon
Preheat and season
Pat salmon fillets dry with paper towels. Rub both sides with 1 tablespoon olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Grill or pan-sear
Preheat a grill or heavy skillet over medium-high heat until hot. For grill: oil grates lightly. Place salmon skin-side down and cook, uncovered, 4-5 minutes. Flip and cook 2-4 minutes more until salmon reaches an internal temperature of 125-130°F for medium (or cook to desired doneness). For skillet: add a thin film of oil to the pan, cook skin-side down 4-5 minutes, then flip and cook 2-4 minutes. Remove from heat and let rest 3 minutes.
Flake or slice
Lightly flake the salmon into large pieces or slice each fillet into 1-inch strips for plating; keep warm while assembling salad.
Grapefruit-Orange Vinaigrette
Combine 2 tablespoons fresh orange juice, 1 tablespoon fresh grapefruit juice, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard in a small bowl or jar.
Salad Assembly
Toast almonds: in a small dry skillet over medium heat, toast 1/4 cup sliced almonds, stirring frequently, 2-3 minutes until fragrant and lightly golden. Transfer to a plate to cool.
Prepare citrus segments: while salmon cooks or earlier, supreme 1 orange and 1/2 grapefruit to yield segments. Reserve any juices to add to the vinaigrette if desired.
Assemble greens: place 6 cups mixed salad greens in a large bowl. Add 1/4 cup thinly sliced red onion, 1/2 cup crumbled feta, toasted almonds, and the orange and grapefruit segments.
Dress salad: drizzle about two-thirds of the vinaigrette over the salad (start with ~2 tablespoons), then gently toss to coat evenly. Add more dressing to taste, but avoid overdressing.
Top with salmon: arrange the flaked or sliced warm salmon over the dressed salad. Finish with a final light drizzle of vinaigrette and a small crack of black pepper.
Serve immediately so greens stay crisp and salmon remains warm.