Salmon, Avocado, Grapefruit, and Watercress Salad
Adjust oven rack to lowest position, place foil-lined rimmed baking sheet on rack, and heat oven to 500 degrees.
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Paring knife
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
- Aluminum foil
- Paper towel
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
- 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
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