Tangy grapefruit and creamy avocado are the perfect matches for rich salmon.
Slideshow:More Salmon Recipes
1 pound skin-on salmon fillet
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 It
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.
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