Ingredients Seafood Salmon Salmon-and-Citrus Salad with Poppy Seed Dressing Be the first to rate & review! Tangy grapefruit and creamy avocado are the perfect matches for rich salmon. Slideshow: More Salmon Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Yield: 4 to 6 Ingredients 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 Directions 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. Meanwhile, in a small bowl, whisk the buttermilk with the olive oil and poppy seeds. Season the dressing with salt and pepper. 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. Rate it Print