Bistro Salad With Salmon And Avocado
In a composed salad, ingredients are usually laid out on a platter or individual plate to highlight colors and textures. In a tossed salad, they are tossed together in a bowl with dressing. For this keto friendly salmon salad, we blended the tossed and composed salad styles into an edible still life.
Ingredients
- 1 12-ounce skin-on farm-raised salmon fillet, 1 to 1½ inches thick
- ½ teaspoon plus ⅛ teaspoon table salt divided
- ½ teaspoon pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 4 ounces 4 cups watercress, torn into 1½-inch pieces
- ½ head 3 ounces frisée, torn into 1½-inch pieces
- 2 tablespoons coarsely chopped fresh mint
- ½ avocado 4 ounces, sliced ¼ inch thick
- 2 tablespoons blanched hazelnuts toasted and chopped
- 2 tablespoons pomegranate seeds
Instructions
- Adjust oven rack to lowest position, place aluminum foil–lined rimmed baking sheet on rack, and heat oven to 500 degrees.
- Pat salmon dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Reduce oven to 275 degrees and carefully place fish 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), 13 to 15 minutes. Transfer salmon to cutting board, let cool slightly, then flake into large pieces using 2 forks; discard skin.
- Whisk vinegar, shallot, mustard, and remaining ⅛ teaspoon salt together in large bowl. While whisking constantly, slowly drizzle in oil until emulsified.
- Add watercress, frisée, and mint to bowl with dressing and gently toss to coat. Divide salad between individual plates and top evenly with salmon, avocado, hazelnuts, and pomegranate seeds. Serve.