5.0 1

Crisp Salmon with Avocado Salad

The wonderfully citrusy dressing for the salad here is made with fresh lemon and orange juices and whisked with a little olive oil and mayonnaise until creamy.


slideshow  More Salmon Recipes


  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 2 tablespoons pine nuts
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • Kosher salt and freshly ground black pepper
  • Eight 6-ounce, skin-on salmon fillets
  • 3 heads Bibb lettuce—large leaves torn into bite-size pieces, small leaves left whole
  • 2 Hass avocados, thinly sliced


  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.
  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.
  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.

Contributed By Photo © Con Poulos Published October 2009

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


495961 2013-12-06 Melissa Rubel Jacobson spring|summer|8|fast|healthy|weeknight-dinner|lunch october-2009,Melissa Rubel Jacobson,crisp salmon,avocado salad,salmon and avocado,seafood recipe,fast fish recipe recipes,crisp-salmon-with-avocado-salad 495961