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SALMON - Salmon and Citrus Salad with Poppy Seed Dressing
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| Salmon-and-Citrus Salad with Poppy Seed Dressing F&W Tangy grapefruit and creamy avocado are the perfect matches for rich salmon. INGREDIENTS | |
| 1 pound | skin-on salmon fillet |
| Kosher salt | |
| Pepper | |
| 1/2 cup | buttermilk |
| 2 tablespoon | extra-virgin olive oil |
| 1 1/2 teaspoon | poppy seeds |
| 2 medium | navel or Cara Cara oranges, peeled and sliced |
| 1 medium | grapefruit, peeled and sections cut into thirds |
| 1 | Hass avocado, sliced into wedges |
Snipped chives, for garnish
INSTRUCTIONS
Preheat the oven to 375°. Lay the salmon skin side down on a rimmed baking sheet and season with salt and pepper. Bake for about 20 minutes, until just cooked through. Let cool, then flake into large chunks; discard the skin.
Meanwhile, in a small bowl, whisk the buttermilk with the olive oil and poppy seeds. Season the dressing with salt and pepper.
Arrange the salmon, oranges, grapefruit and avocado on a platter or plates. Drizzle some of the dressing on top. Garnish with snipped chives and serve, passing additional dressing at the table.
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