Easy Seared Salmon Topped With Citrus Avocado Salad Recipes
CRISPY SALMON WITH CITRUS AND AVOCADO SALAD
Steps:
- Season the flesh side of the salmon with the citrus zest, thyme, salt and pepper.
- Remove the skin and white pith from the tangelos, oranges and grapefruits with a sharp knife. Working over a large bowl, cut between the membranes of the grapefruits to release the sections into the bowl. Squeeze the membranes to extract the juice. Slice the tangelos and oranges into rounds and add them to the bowl.
- In a large nonstick skillet, heat 1 tablespoon olive oil until shimmering. Add the salmon, skin-side down, and cook over medium heat, pressing gently with a fish spatula to flatten, until the skin is browned and crisp, about 5 minutes. Flip the salmon and cook until medium, 1 to 2 minutes.
- Meanwhile, add the avocado, herbs, scallions and remaining 2 tablespoons olive oil to the large bowl with the citrus. Season with salt and pepper, then gently toss to mix. Serve the salad with the crispy salmon.
GRAPEFRUIT, SALMON, AND AVOCADO SALAD
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
- Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.
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