Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8
© Con Poulos

How to Make It

Step 1    

In a small skillet, toast the pine nuts over moderate heat, tossing frequently, until golden, about 6 minutes. Transfer to a plate to cool. In a large bowl, whisk 1 1/2 tablespoons of the olive oil with the mayonnaise, lemon juice and orange juice and season with salt and pepper.

Step 2    

Pat the salmon dry and season with salt and pepper. In a very large nonstick skillet, heat the remaining 1 tablespoon 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. Transfer the salmon to plates.

Step 3    

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.

Suggested Pairing

Lemon-creamy California Chardonnay.

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