Pan Seared Salmon with Spinach Avocado Salad, Oranges, and Red Onion

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Nutrition information
per serving

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Serves: 12

3/4 cup extra-virgin olive oil 3 Tbsp. balsamic vinegar 3 tsp. whole-grain mustard 1 1/2 tsp. sugar 1 1/2 tsp. kosher or sea salt As needed Freshly ground pepper 21 cups (about 18-oz.) lightly packed baby spinach leaves 3 cups thinly sliced red onion 3 red bell peppers, halved lengthwise, cleaned, seeded, and cut into long, thin slices 6 navel oranges, peeled and white pith removed, cut into segments 12 Copper River salmon fillets (about 5-oz. each), skin and pin bones removed As needed Kosher or sea salt and freshly ground pepper, to taste 1/2 cup olive oil 3 Fresh California Avocados, seeded, peeled, and cut into 16 thin wedges
  1. In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
  2. Place the spinach, onion, and bell pepper in a large salad bowl. Put the oranges in a separate smaller bowl.
  3. Heat a flat top grill or large sauté pan to medium heat. Season the salmon on all sides with salt and pepper and coat the cooking surface with the remaining olive oil.  Lay salmon, skin-side down, and cook until the skin is crisp, about 4 minutes.
  4. Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still moist, or an instant-read thermometer inserted in the center registers 125° to 130° (about 4 minutes).
  5. Transfer salmon to a warm plate while you toss the salad.
  6. To serve, add the orange segments to the salad bowl, give the dressing a last-minute shake, and pour over the salad. Toss gently. Arrange the salad on 12 dinner plates. Center a salmon fillet top of the salad, and garnish each plate with 4 slices of avocado. Serve immediately.

* Large avocados are recommended for this recipe.  A large avocado averages about 8 ounces.  If using smaller or larger avocados, adjust the quantity accordingly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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