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Ingredients
- 2 skinless wild salmon fillets (about 5 oz. each)
- Coarse salt and freshly ground pepper
- 1 tablespoon EVOO, plus more for serving
- 2 scallions, trimmed and thinly sliced
- 1 Ruby Red grapefruit, segmented
- 1 avocado, halved, pitted, peeled and sliced
- 2 cups trimmed mixed tender greens, such as watercress and sunflower shoots
- Lime wedges for drizzling
Preparation
Step 1
Preheat oven to 375 degrees F. Season salmon with salt and pepper, and arrange in a baking dish. Drizzle with oil, then sprinkle with 1 sliced scallion. Bake until partially opaque in the middle, about 10 minutes. Let cool slightly, and break up fish into large pieces.
Arrange salmon on a platter, and top with remaining scallion, the grapefruit, avocado, and greens. Drizzle with oil, and squeeze lime wedges over salad. Season with salt and pepper and serve immediately.
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