Ingredients
  • 1 pound salmon fillet
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 1/2 cup dry white wine
  • 2 cloves garlic, crushed
  • 1/4 cup grapefruit juice
  • 1 tablespoon honey
  • 1 tablespoon minced fresh basil
  • 4 cups mixed salad greens
  • 4 cups baby arugula leaves
  • 1 avocado (pitted and thinly sliced)
  • 1 cup fresh blackberries
  • 1/2 cup coarsely chopped walnuts, toasted

Poached Salmon Salad with Walnuts, Avocado, and Blackberries

jrubino
  • Serves: 4 people

This simple but elegant salad is perfect for a special lunch. Serving tip: Start the meal with small cups of white bean soup garnished with rosemary, and finish with fresh figs stuffed with almonds and goat cheese. Ingredient tip: When blackberries are out of season, substitute fresh fig slices; or use frozen blackberries, gently thawed.

Directions
  1. Wash salmon and pat dry. Heat 1 tablespoon olive oil in a medium skillet; place salmon, skin side up, in pan and sear for 1 minute. Turn fillet over; sprinkle with salt and pepper. Add white wine and garlic to pan; cover and poach until salmon is cooked through, 6–10 minutes.
  2. While salmon is poaching, combine remaining 2 tablespoons olive oil, grapefruit juice, honey, and basil in a small bowl. Whisk to mix well, and season with salt and pepper. Combine salad greens and arugula in a large bowl and toss with just enough dressing to lightly coat leaves.
  3. Divide salad among four plates. Top each with 1/4 of the cooked salmon. Arrange avocado slices and blackberries on top of each salad. Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.

 

PER SERVING: 480 cal, 63% fat cal, 35g fat, 5g sat fat, 62mg chol, 28g protein, 18g carb, 7g fiber, 72mg sodium

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Connect With Us
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year

 

 

 

 

 

 

 

 

 

Healthline
 

 

We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies.
OR WAIT 0 SECS