Crisp salmon with citrus avocado salad

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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


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

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Parece muy buena.

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