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Week of 12/19/22

Salmon Salad with Avocado and Grapefruit
with fennel / pistachios

Active: 45 Total: 45
Original GF Paleo Vegetarian
Salmon Salad with Avocado and Grapefruit

This simple salad is all about the fresh produce. The combination of crisp fennel, tart grapefruit, and creamy avocados really makes the salad feel special (not to mention look beautiful on the plate).
Smarts: Fennel has a bold flavor, so adjust the amount you use to fit your tastes. You can chop and freeze any leftovers - it makes a great base for seafood stews like our Bouillabaisse.

Tags
Minimal Heat Required, Entree Salad
Proteins
Fish, non-canned
Cuisines
American
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33

Ingredients

Metric
Servings:
4
Honey-Shallot Vinaigrette:
  • Shallots - 1/2 clove , diced
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Salmon Salad with Avocado and Grapefruit:
  • Fennel bulb, small - 1 , cored and thinly sliced
  • Grapefruits - 2 , segments (sub oranges)
  • Lemons - 1 , wedges
  • Avocados - 2 , sliced
  • Salmon - 1 lb
  • Oil, cooking - 1 Tbsp
  • Lettuce, butterhead - 8 oz (sub any salad greens)
  • Pistachios, shelled - 1/3 cup

Prep

  1. Make dressing - Dice shallots. Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. (For a very smooth dressing, you can blend this together using an immersion or standing mixer.) Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Fennel / Grapefruit / Lemons - Prep as directed. Store separately. (Can be done up to 1 day ahead)

  3. Avocados - Prep as directed.

  4. Salmon - Season with some salt and pepper.

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Make

  1. Heat a large nonstick skillet with cooking oil over medium heat. Add salmon skin-side facing up and sear until golden brown and nearly cooked all the way through, 2 to 4 minutes (depending on thickness). Flip salmon and sear the skin side until golden and crisp, ~2 minutes more.

  2. Assemble salads by dividing butterhead lettuce between individual bowls or plates. Drizzle with some of the vinaigrette and then top with fennel, grapefruit, avocados, and pistachios.

  3. If salmon is already in individual portions, place one on top of each salad. If the salmon is in one large piece, use a fork to flake it into smaller pieces and arrange them on top of the salads.

  4. Squeeze half the lemon wedges over salmon and serve remaining wedges on the side. Serve extra dressing on the side to add at the table. Enjoy!

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