Samin Nosrat Makes Her Citrus Salmon on Avocado and Citrus Salad - Pickler & Ben

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is more affordable while still providing a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a cost-effective sweetener.

mixed greens

🥗Healthier: spinach

💰Cheaper: romaine

Romaine is often less expensive and still provides crunch.

Preheat oven to 225°F.

Season the salmon fillet with salt on both sides.

Brush the salmon with blood orange and Meyer lemon zest.

Place the salmon on a bed of grapefruit and orange slices.

Macerate red onions in acid (citrus juice) and add to the bed of fruit.

Put the salmon in the oven and bake for 40-50 minutes until tender.

Prepare avocado by scooping it out and placing rustic spoonfuls on the plate.

Salt each layer of the salad as you build it.

Drizzle the citrus vinaigrette over the salad to make it glossy.

Once the salmon is cooked, place chunks of it on top of the salad.

Finish with a sprinkle of Aleppo pepper and an additional drizzle of vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens