Happy Earth Day Everyone!
I have to admit that I did not really know what Earth Day was until a few years ago when I moved to LA. I grew up in Michigan and spent a significant amount of time in New York prior to moving to Los Angeles; and still no earth day celebrations commenced until I moved out West…..and many Angelenos seem to think that it is a “sin” if you don’t know what earth day is. Personally I think it is one of those holidays that nobody knows about unless they are a teacher, student, mom or environmental awareness activists.
And as you all know I am none of the above….BUT I do care about the earth…so humor me and join in the celebrations today! You can check your local listings for fun events, which typically have great crafts, educational awareness and yummy free food! You can also check here for events happening in your neck of the woods.
As you all know by now, I have a
minor obsession with Salmon.
Seriously I probably ate it 4-5 times last week, which is a lot considering that I first started eating it like a year ago. So guess what I made today?!!?
Yes, you guessed it. Another Salmon salad. (smile…I know you want too) =)
This salad is lovely and simple. The various textures from the salad make it so satisfying to eat. The greens, juicy citrus, silky salmon and rich avocado will explode with flavor on each bite.
I used a Saladini blend to make this salad. I just picked up a pack of it a my local Whole Foods for $4 and there is no need to wash, just pull it out and pile on the ingredients. I like Saladini because it’s colorful, healthy and delicious.
It has a nice blend of arugula and other lettuces. It is one of my favorites because you still have the spicy bitterness of arugula and the smooth taste of the butter lettuce, and classic taste of the romaine blends.
While you bake the salmon, you can begin to cut up the avocado and grapefruit.
And here is another picture..just because it’s Earth Day and I really liked this salad.
Grapefruit, Salmon and Avocado Salad
Cook: 12 minutes Yield: 2 servings
- 2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick
- Coarse salt and freshly ground black pepper
- 2 scallions, trimmed and thinly sliced
- 1 Ruby Red grapefruit, peel and pith removed, segmented
- 1 ripe avocado, pitted, peeled, and sliced
- 2 cups Saladini
For the Vinaigrette:
- 1/4 cup fresh tablespoon fresh lime juice
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Whisk together the lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
- Preheat oven to 375 degrees.
- Season salmon with salt and pepper, as seen in picture above. Sprinkle salmon with half of scallions, baking until the salmon is opaque in center, ~12 minutes. Transfer salmon to a dish and let it cool.
- Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
- Top salad mixture with grapefruit, avocado and remaining scallions. Top each salad with fresh salmon. You can break apart the pieces of leave whole. I broke the salmon into pieces in the picture above. Season with salt and pepper. Drizzle dressing over each salad.
- Serve and enjoy.