Crisp salmon with citrus avocado salad

Ingredients

• 2 Tbsp pine nuts
• 2 1/2 tsp extra-virgin olive oil
• 2 Tbsp mayonnaise
• 1 tsp fresh squeezed lemon juice
• 1 tsp fresh squeezed orange juice
• Kosher salt
• Fresh ground black pepper
• Eight 6-ounce, skin-on salmon fillets
• 3 heads Bibb lettuce, torn into bite-size pieces
• 2 Hass avocados, thinly sliced

You may like

Watermelon, feta, avocado and cucumber salad: extra fresh!

Preparation

• In a small skillet, toast the pine nuts over moderate heat. Toss frequently, until golden (3-4 minutes).
  
  In a large bowl, whisk 1 1/2 Tbsp of the olive oil with the mayonnaise, lemon juice and orange juice and season with salt and pepper.
  
  Pat the salmon dry and season with salt and pepper. In a large nonstick skillet, heat the remaining 1 Tbsp of olive oil over moderately high heat until shimmering. Add the salmon skin side down and cook until crisp and golden, about 6 minutes. Turn and cook the fillets until just pink in the center, about 4 minutes longer.
  
  Add the Bibb lettuce, avocados and pine nuts to the dressing and gently toss to coat. Mound the salad next to the salmon and serve.
  From Food & Wine Oct 2009

Report a mistake in the recipe text