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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. More Salmon Recipes

Melissa Rubel Jacobson
October 2009

Gallery

© Con Poulos

Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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