Arugula Salmon Salad with Toasted Walnuts and Grapefruit
This Arugula Salmon Salad combines fresh arugula, rich salmon, creamy avocado, and tangy grapefruit, topped with toasted walnuts for a delightful crunch. It's a nutritious and vibrant dish, perfect for a light, healthy meal. Enjoy the easy preparation and balanced flavors any time of year.
Ingredients
- 1 Ibs salmon fillet 2 oz fillets
- 1.5 tbsp vegetable oil
- ¼ cup walnuts pieces or halves
- 4 cups arugula
- 1 avocado pitted and sliced
- 1 large grapefruit
- ½ shallot finely sliced
- 3 tbsp olive oil extra virgin
- 1 tsp apple cider vinegar
- salt
- pepper
Instructions
- Prep the salmon: pat the salmon dry with a paper towel. Drizzle a small amount of olive oil over the flesh side and rub all over before sprinkling with salt and pepper
- Toast: in a small pan lightly toast the walnut pieces over low heat, remove from heat once golden. put walnuts in a small bowl and set aside
- Segment the grapefruit: Remove skin from grapefruit removing as much of the pith as possible and segment it. Keep the remaining center and segmental walls of the grapefruit, using your hands squeeze the remaining juice into a bowl for the dressing
- Make the Dressing: combine juice from grapefruit (about ¼ cup) with 3 tablespoons of olive oil, apple cider vinegar, salt and pepper and mix to combine
- Cook the Salmon: cover the base of a large non stick skillet with oil and heat on medium high until oil shimmers. Place the salmon skin side down and immediately turn the heat down to medium. Press down on each salmon fillet for 10 seconds using a spatula. Cook for 7 minutes or until the salmon is nearly finished (you should be able to see the salmon changing colour on the top), flip salmon over for final 1 minute and 30 seconds of cooking. Remove from heat
- Make Salad: Combine arugula, grapefruit, shallots and avocado in a large bowl and dress with the salad dressing. Top with crispy skin salmon and toasted walnut pieces.