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
- Make the dressing: combine everything in a blender, and blend until smooth.
- 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.
- 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.
- Return salmon to oven, and broil until top is golden brown and caramelized, about 2 – 3 more minutes. Remove from oven.
- 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.
- Top each salad with a piece of salmon, and drizzle with more dressing as desired. Eat!