Salmon, Avocado, Grapefruit, and Watercress Salad | Umami

Ingredients

• 2 (4- to 6-ounce) skin-on wild-caught salmon fillets, 1 inch thick
• 3 tablespoons plus 1 teaspoon cold-pressed extra-virgin olive oil
• Salt and pepper
• 2 red grapefruit
• 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