Salmon, Avocado, Grapefruit, and Watercress Salad | Umami
Salmon, Avocado, Grapefruit, and Watercress Salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
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
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