Salmon, Avocado, Grapefruit Watercrest Salad

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 1 lb skin-on salmon 1-inch thick
  • 1 t + 3 T extra virgin olive oil, divided
  • 3/4 t salt
  • 1/4 t 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 1/4 inch thick
  • 1/4 cup fresh mint leaves, torn
  • 1/4 cup blanched hazelnuts, toasted and chopped

Directions

  1. 1 Adjust oven rack to lowest position, place foil-lined rimmed baking sheet on rack, and heat oven to 500 degrees. Pat salmon dry with paper towels, rub with 1 teaspoon oil, and sprinkle with ¼ teaspoon salt and pepper. 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 125 degrees (for medium-rare), 6 to 8 minutes. Let salmon cool to room temperature, about 20 minutes. Flake salmon into large 2-inch pieces.
  2. 2 Meanwhile, cut away peel and pith from grapefruits. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Measure out 2 tablespoons grapefruit juice and transfer to separate bowl.
  3. 3 Whisk shallot, vinegar, mustard, and remaining ½ teaspoon salt into grapefruit juice. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil. Arrange watercress in even layer on platter. Arrange salmon pieces, grapefruit segments, and avocado on top of watercress. Drizzle dressing over top, then sprinkle with mint and hazelnuts. Serve.