Umami
Umami

Salmon, Avocado, Grapefruit, and Watercress Salad

4-6

servings

50 mins

active time

-

total time

Ingredients

2 (4- to 6-ounce) skin-on wild-caught salmon fillets, 1 inch thick

3 tablespoons plus 1 teaspoon cold-pressed extra-virgin olive oil

Salt and pepper

2 red grapefruit

1 tablespoon minced shallot

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard

4 ounces (4 cups) watercress, torn into bite-size pieces

1 ripe avocado, halved, pitted, and sliced ¼ inch thick

¼ cup fresh mint leaves, torn

¼ cup blanched hazelnuts, toasted and chopped

Directions

Adjust oven rack to lowest position, place foil-lined rimmed baking sheet on rack, and heat oven to 500 degrees.

2

Pat salmon dry with paper towels, rub with 1 teaspoon oil, and season with salt and pepper. Reduce oven to 275 degrees. Carefully place salmon skin side down on prepared sheet. Roast until center is still translucent when checked with tip of paring knife and registers 120 degrees (for medium-rare) (125 for farmed salmon), 6 to 8 minutes. Let salmon cool to room temperature, about 20 minutes. Flake salmon into large 2-inch pieces.

3

Meanwhile, cut away peel and pith from grapefruits. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Measure out 2 tablespoons grapefruit juice and transfer to separate bowl.

4

Whisk shallot, vinegar, mustard, and ½ teaspoon salt into grapefruit juice. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil. Arrange watercress in even layer on platter. Arrange salmon pieces, grapefruit segments, and avocado on top of watercress. Drizzle dressing over top, then sprinkle with mint and hazelnuts. Serve.

Notes

https://www.americastestkitchen.com/recipes/12261-salmon-avocado-grapefruit-and-watercress-salad?ref=new_search_experience_1&incode=MASAD00L0

4-6

servings

50 mins

active time

-

total time
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