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Sunset Salmon Grapefruit and Avocado Salad

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Submitted by: faustina4life

 

A unique, and delicious salad with a beautiful presentation--alternating avocados and citrus fruit.
 

Ingredients

  • Poppyseed Dressing:
  • 1/2 cup raw sugar
  • 1 1/2 teaspoons dry hot mustard
  • 1/2 teaspoon salt
  • 1/2 cup rice vinegar
  • 1 small onion, grated fine
  • 1 1/2 cups canola oil
  • 1 medium orange, zested and juiced
  • 1/4 cup poppy seeds
  • Salad:
  • 3 Ruby Red grapefruit, peeled and sectioned
  • 3 large ripe avocados, sliced
  • 2 head romaine lettuce, torn to 3" squares
  • 4 2" X 4" salmon filets, skinned
  • 1/4 cup olive oil
  • 1 Tablespoon dry sherry
  • 1 lemon, zest and juiced
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 Tablespoon fresh cracked black pepper
  • Garnish:
  • 1 small jar pimento pepper, drained
  • Lemon and orange zest

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Method

Dressing: Mix together sugar, mustard, salt, vinegar and orange juice (reserve zest of one whole orange) in blender until they are thoroughly combined. Add onion and mix well. Add oil slowly, beating constantly, until well blended. Remove from blender and stir in poppy seeds and refrigerate. Prepare salmon by whisking olive oil, lemon juice (reserved zest), sherry, paprika and pepper together. Brush on both sides of salmon pieces. Grill in skillet or on a grill on medium heat four minutes on each side or until done and salmon turns light pink. Slice each of the cooked salmon diagonally into 2 or 3 piece strips. Salmon can be eaten hot, warm or cold. Peel and section the grapefruit and naval oranges, removing all membrane. Peel avocados and slice lengthwise into slices so they number the same as the grapefruit and orange sections. Squeeze lemon juice over avocados to prevent browning. Arrange equally divided torn romaine lettuce into 4 mounds and place on dinner plates. Place grilled salmon slices in the center of each plate on top of lettuce. In a circle on the outside of salmon and nesting against the greens, alternate avocado, grapefruit and orange slices until all are evenly distributed on each plate. Drizzle desired amount of Poppy Seed Dressing over top of salad being careful not to saturate. Reserve some dressing on the side for those who will want extra. Garnish top of salmon with a cross of the pimiento pepper slices and a bit (1/4 teaspoon each) of orange and lemon zest.

 

Notes: This salad serves as an entree and is outstanding. The recipe has been adapted from one that my father used to make that I loved.

 

Number of Servings: 4

 

Submitted by: faustina4life ()

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