SALMON, AVOCADO, GRAPEFRUIT, AND WATERCRESS SALAD

WHY THIS RECIPE WORKS:

A composed salad layered on a platter should present an appealing mix of contrasting flavors, textures, and colors. The best examples can also be the simplest, as is the case with this beautiful pink-and-green salad. Watercress has a slight, pleasant bitterness and a peppery flavor punch, and a sturdy enough texture to act as the perfect bed for the rich toppings here. We roasted the salmon only until just translucent before flaking it into large chunks. Thick slices of buttery avocado added creaminess and more richness. For a bright, light contrast, we cut up two sweet-tart red grapefruits; the segments mimicked the shape of the avocado. We reserved some of the grapefruit juice to whisk up a simple vinaigrette. Finally, we added a sprinkle of crunchy toasted hazelnuts and torn mint leaves to take our composed salad over the top. To ensure uniform pieces of fish that cooked at the same rate, we found it best to buy a whole center-cut fillet and cut it into four pieces ourselves.

SERVES:  4

TOTAL TIME: 45 minutes

INGREDIENTS:

• 1 (2-pound) skin-on center-cut salmon fillet, 1 inch thick
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil
• Salt and pepper
• 2 red grapefruits
• 1 tablespoon minced shallot
• 1 teaspoon white wine vinegar
• 1 teaspoon Dijon mustard
• 4 ounces (4 cups) watercress, torn into bite-size pieces
• 1 ripe avocado, halved, pitted, and sliced ¼ inch thick
• ¼ cup fresh mint leaves, torn
• ¼ cup blanched hazelnuts, toasted and chopped

INSTRUCTIONS:

1. PREPARE THE SALMON: Adjust oven rack to lowest position, place foil-lined rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Cut salmon crosswise into 4 fillets. Pat salmon dry with paper towels, rub with 1 teaspoon oil, and season with salt and pepper.
3. Reduce oven to 275 degrees. Carefully place salmon skin side down on prepared sheet. Roast until center is still translucent when checked with tip of paring knife and registers 120 degrees (for medium-rare), 6 to 8 minutes.
4. Let salmon cool to room temperature, about 20 minutes. Flake salmon into 2-inch pieces.
5. PREPARE THE GRAPEFRUIT: Cut away peel and pith from grapefruits. Holding fruit over bowl, use paring knife to slice between membranes to release segments.
6. Measure out 2 tablespoons grapefruit juice and transfer to medium bowl.
7. MAKE THE DRESSING: Whisk shallot, vinegar, mustard, and ½ teaspoon salt into grapefruit juice in bowl.
8. While whisking constantly, slowly drizzle in remaining 3 tablespoons oil until combined.
9. ASSEMBLE THE SALAD: Arrange watercress in even layer on platter. Arrange salmon pieces, grapefruit segments, and avocado on top of watercress.
10. Drizzle dressing over top, then sprinkle with mint and hazelnuts.
11. Serve.

Enjoy your Roasted Salmon Salad with Grapefruit and Avocado!