Salmon-and-Citrus Salad with Poppy Seed Dressing

2019-01-05T20:07:04-06:00January 6th, 2019|Recipes|0 Comments

Author: Justin Chappel


Image Credit: Eva Kolenko

Salmon-and-Citrus Salad with Poppy Seed Dressing

Tangy grapefruit and creamy avocado are the perfect matches for rich salmon.


  • 1 pound skin-on salmon fillet
  • Kosher salt
  • Pepper
  • 1/2 cup buttermilk
  • 2 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoon poppy seeds
  • 2 medium navel or Cara Cara oranges peeled and sliced
  • 1 medium grapefruit peeled and sections cut into thirds
  • 1 Hass avocado sliced into wedges
  • Snipped chives for garnish


  1. Preheat the oven to 375°.
  2. Lay the salmon skin side down on a rimmed baking sheet and season with salt and pepper.
  3. Bake for about 20 minutes, until just cooked through.
  4. Let cool, then flake into large chunks; discard the skin.
  5. Meanwhile, in a small bowl, whisk the buttermilk with the olive oil and poppy seeds.
  6. Season the dressing with salt and pepper.
  7. Arrange the salmon, oranges, grapefruit and avocado on a platter or plates.
  8. Drizzle some of the dressing on top.
  9. Garnish with snipped chives and serve, passing additional dressing at the table.

Recipe Notes

Serves : 4 to 6

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