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.
Poached Salmon Salad with Walnuts, Avocado, and Blackberries
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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
Instructions
- 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.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Poached Salmon Salad with Walnuts, Avocado, and Blackberries
Amount Per Serving
Calories 480
% Daily Value*
Cholesterol 62mg
21%
Sodium 72mg
3%
Total Carbohydrates 18g
6%
Dietary Fiber 7g
28%
Protein 28g
56%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 480 cal, 63% fat cal, 35g fat, 5g sat fat, 62mg chol, 28g protein, 18g carb, 7g fiber, 72mg sodium
