SPINACH SALAD WITH PAN-SEARED SALMON, ORANGES, RED ONION, AND AVOCADO

By Valarie

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 Tbsp. balsamic vinegar
• 1 tsp. whole-grain mustard
• 1/2 tsp. sugar
• 1/2 tsp. kosher or sea salt
• Fresly gound pepper
• 7 cups (about 6-oz.) lightly packed baby spinach leaves
• 1 cup thinly sliced red onion
• 1 red bell pepper, halved lengthwise, seeded, deribbed, and cut into long, thin slices
• 2 navel oranges, peeled and white pith removed, cut into segments
• 4 Copper River salmon fillets (about 5 oz. each), skin and pin bones removed
• Kosher or sea salt and freshly ground pepper, to taste
• 3 Tbsp. olive oil
• 1 ripe, Fresh California Avocado, seeded, peeled, and cut into 16 thin wedges

Details

Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from californiaavocado.com

Preparation

Step 1

Instructions

In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.

Place the spinach, onion, and bell pepper in a large salad bowl. Put the oranges in a small bowl.

Season the salmon on all sides with a little salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the remaining olive oil and swirl to coat the pan. Add the salmon, skin-side down, and cook until the skin is crisp, about 4 minutes.

Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers 125 to 130 degrees F, about 4 minutes.

Transfer to a warm plate and set aside while you toss the salad.

To serve, add the orange segments to the salad bowl, give the dressing a last-minute shake, and pour over the salad. Toss gently. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad, garnish each salad with 4 slices of avocado, and serve immediately.