Crisp salmon with citrus avocado salad

Main Dish
8 servings
15 min
10 min


Number of serving: 8
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




Parece muy buena.

(0) (0) Abuse

Rate this recipe:
Generate another secure code = 

Related recipes