Equipment
Ingredients
Citrus Dressing
- 30 ml orange juice, freshly squeezed
- 15 ml lemon juice, freshly squeezed
- 45 ml olive oil, extra virgin
- 5 g dijon mustard
- 10 g honey
- 2 g salt
- 1 g black pepper, freshly ground
Salmon
- 300 g salmon fillets, skinless, boneless
- 15 ml olive oil
- 3 g salt
- 2 g black pepper, freshly ground
Salad Base
- 150 g mixed baby greens, washed and dried
- 100 g cherry tomatoes, halved
- avocado, pitted and sliced
- red onion, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 812 kcal
- Protein
- 41 g
- Carbohydrates
- 26 g
- Fat
- 76 g
- Fiber
- 8 g
- Sugar
- 11 g
- Sodium
- 3854 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 26 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 566 mg
- Calcium
- 453 mg
- Iron
- 18.7 mg
- Magnesium
- 482 mg
- Phosphorus
- 508 mg
- Zinc
- 1.8 mg
- Vitamin A
- 492 mcg
- Vitamin C
- 35 mg
- Vitamin E
- 6.4 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.6 mg
- Folate
- 38 mcg
- Water
- 105 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the orange juice, lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper. Whisk vigorously until emulsified and set aside.
Pat the salmon fillets completely dry with paper towels. Season evenly on all sides with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Once the oil shimmers, add the salmon fillets. Sear for 3 to 4 minutes per side, until a golden-brown crust forms and the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit).
Transfer the cooked salmon to a plate and let it rest for 5 minutes. This allows the juices to redistribute.
In a large salad bowl, gently toss the mixed greens, halved cherry tomatoes, sliced avocado, and thinly sliced red onion.
Using a fork, gently flake the warm rested salmon into large bite-sized pieces. Arrange the salmon over the salad base, drizzle with the citrus dressing, and serve immediately.
Chef's Notes
- Bringing the salmon out of the refrigerator 10 minutes prior to cooking ensures a more even cook from edge to center.
- Patting the fish dry is crucial. Any surface moisture will cause the fish to steam rather than sear, preventing that desirable golden crust.
- For an extra layer of flavor, zest the orange and lemon into the dressing before juicing them.
- If using a cast iron pan, ensure it is properly preheated before adding the oil to prevent the salmon from sticking.
Storage
Refrigerator: 1 day — Store leftover salmon and dressing separately from greens.
Reheating: Reheat salmon gently in a skillet over low heat until just warm before adding to fresh greens.
Troubleshooting
Salmon is dry and chalky
Cause: The salmon was left in the pan too long and overcooked
Fix: Flake the salmon into smaller pieces and toss thoroughly with extra citrus dressing to reintroduce moisture
Prevention: Remove the salmon from heat immediately when the internal temperature reaches 63 degrees Celsius, as carryover cooking will continue to raise the temperature
Dressing separates quickly
Cause: Ingredients were not emulsified properly or oil was added too fast
Fix: Add a tiny drop of cold water or extra mustard and re-whisk vigorously until it comes back together
Prevention: Use a whisk and add the oil in a slow, steady stream while whisking continuously
Cultural Context
The pairing of rich, oily fish with acidic elements is a classic culinary technique found across global cuisines. This salad takes inspiration from Contemporary fusion diets, utilizing a bright, Mediterranean-style citrus vinaigrette to cut through the fatty richness of the salmon, resulting in a balanced and refreshing dish.
