Salmon Salad* Recipe
spinach, baby kale, avocado, walnuts, blueberries, citrus vinaigrette - GF
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Ingredients
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Salad Greens & Mix-ins
Salmon
Citrus Vinaigrette
Method
Salmon
Preheat and season
Pat salmon dry with paper towels. Rub 1 tablespoon olive oil over the fillet, then season both sides with 1 teaspoon kosher salt and 1 teaspoon black pepper. Squeeze half a lemon over the fillet and let rest while you prepare other components (5 minutes).
Cook the salmon
Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add a light film of oil or use the seasoned side of the fillet. Place salmon skin-side down (if skin on) and cook undisturbed 4–5 minutes until the skin is crisp and the fish releases easily. Flip and cook another 2–4 minutes, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Remove from heat and let rest 4 minutes. Flake into large pieces with a fork or slice into portions.
Citrus Vinaigrette
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 tablespoon apple cider vinegar, and 1 tablespoon finely minced shallot. Whisk (or shake in a closed jar) until emulsified. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust acidity or sweetness to taste (add a little more honey if too tart, or a splash more olive oil if too sharp).
Salad Assembly
Combine the greens: In a large bowl, place 3 cups baby spinach and 2 cups baby kale. Gently toss to mix.
Add mix-ins: Halve and pit the avocado, then slice or cube it and add to the bowl. Add 3 ounces fresh blueberries and 1 ounce walnuts.
Dress the salad: Drizzle about two-thirds of the citrus vinaigrette over the greens and gently toss with tongs to coat evenly. Reserve the remaining vinaigrette to finish the plated salad as needed.
Plate and finish: Divide the dressed salad between two plates or bowls. Top each portion with warm salmon pieces. Spoon any resting juices from the salmon over the salad. Garnish with a small sprinkle of fresh dill, more cracked black pepper, and the reserved vinaigrette if desired.
Serve: Serve immediately so the avocado remains fresh and the salmon is warm. This salad is gluten-free.