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Citrus Salmon Salad With Avocado & Arugula


  • Author: Camille Styles

Description

This broiled salmon salad with citrus, avocado, and arugula is easy enough for a weeknight—and brings vibrancy to your plate!


Ingredients

Scale
  • 4 salmon filets
  • 2 small avocados
  • 1 grapefruit, peel removed and sliced
  • 2 oranges, peel removed and sliced
  • 6 cups arugula
  • 1 shallot, thinly sliced
  • 1/2 marcona almonds, chopped
  • 2 tablespoons mint, chopped
  • Kosher salt and freshly ground black pepper

For the Orange-Ginger Dressing: 

  • Zest and juice of 1 orange
  • 2 tbsp Rice vinegar
  • 1 garlic clove, peeled
  • 1 inch piece ginger, peeled
  • 1 tbsp Honey
  • 1/4 cup Olive oil
  • Salt and pepper, to taste

Instructions

  1. Make the dressing: combine everything in a blender, and blend until smooth.
  2. Preheat the broiler of your oven and adjust rack to about 10-inches from heat.. Place the salmon on a foil-lined baking sheet, skin side down. Season with salt and pepper.
  3. Broil until salmon looks mostly cooked but isn’t yet golden brown on top, about 3 – 4 minutes. Remove from oven and brush the top and sides of each salmon filet with orange-ginger dressing.
  4. Return salmon to oven, and broil until top is golden brown and caramelized, about 2 – 3 more minutes. Remove from oven.
  5. In a serving bowl, add arugula, grapefruit and orange segments, avocado chunks, shallot, almonds, and mint. Add a big pinch of salt and pepper, then drizzle with dressing. Toss salad together, then divide among 4 plates.
  6. Top each salad with a piece of salmon, and drizzle with more dressing as desired. Eat!