Salmon-and-Citrus Salad with Poppy Seed Dressing

Tangy grapefruit and creamy avocado are the perfect matches for rich salmon.

  • Servings: 4 to 6

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  • 1 pound skin-on salmon fillet
  • Kosher salt
  • Pepper
  • 1/2 cup buttermilk
  • 2 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoon poppy seeds
  • 2 medium navel or Cara Cara oranges, peeled and sliced 
  • 1 medium grapefruit, peeled and sections cut into thirds 
  • 1 Hass avocado, sliced into wedges
  • Snipped chives, for garnish

How to make this recipe

  1. Preheat the oven to 375°. Lay the salmon skin side down on a rimmed baking sheet and season with salt and pepper. Bake for about 20 minutes, until just cooked through. Let cool, then flake into large chunks; discard the skin.

  2. Meanwhile, in a small bowl, whisk the buttermilk with the olive oil and poppy seeds. Season the dressing with salt and pepper.

  3. Arrange the salmon, oranges, grapefruit and avocado on a platter or plates. Drizzle some of the dressing on top. Garnish with snipped chives and serve, passing additional dressing at the table.

Contributed By Photo © Eva Kolenko Published October 2015

1044748 recipes/salmon-and-citrus-salad-poppy-seed-dressing 2015-09-09T20:17:49+00:00 Justin Chapple salads|lunch|side-dishes|fast|healthy|spring|summer october-2015 recipes,salmon-and-citrus-salad-poppy-seed-dressing 1044748

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