Salmon-and-Citrus Salad with Poppy Seed Dressing

Name: Salmon-and-Citrus Salad with Poppy Seed Dressing
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

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Tangy grapefruit and creamy avocado are the perfect matches for rich salmon. Slideshow: More Salmon Recipes

By

Justin Chapple

Updated on October 1, 2015

Salmon and Citrus Salad with Poppy Seed Dressing — 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.