Howdy dudies! Nick and I recently arrived home from a little getaway to New Orleans and holy cow…food, culture, drinks, FOOD…some of the most incredible food I’ve ever eaten. I might still be full, 3 days later. And, while I typically tend to slightly poo-poo the whole cleanse thing, this may be the closest I’ve ever felt to hopping on the bandwagon.
If you follow along on Instagram, you may have seen my stories blow up with beingets, cocktails, fried green tomato po boys, knock-your-socks off sandwiches, the whole shebang. And while we enjoyed every little indulgence in our time away together…man does it feel good to be back with the kids and on our normal eating routine!
This salad right here hit the spot once we were back and settled. It’s fresh, bright and packed with all kinds of yum. The “greens” can be any combination of shredded Brussels, broccoli, kale and cabbage that you’d like…or if you’re feeling lazy like me and have a Trader Joe’s near by, use this wonderful mix
Pan Seared Salmon + Citrus Salad
Note: segmenting your citrus fruit is very simple…just follow this video. Once you’ve got the fruit segmented, squeeze the juices from the remaining membranes for the vinaigrette.
1 Large Grapefruit, segmented + 1/4 juice reserved
1 Large Navel Orange, segmented + 2 Tablespoons juice reserved
1 Heaping Teaspoon Dijon Mustard
1 Tablespooon Fresh Chopped Parsley
1/3 Cup + 2 Tablespoons Olive Oil, divided
1/2 Teaspoon Kosher Salt + more for seasoning the salmon
1/8 Teaspoon Black Pepper + more for seasoning the salmon
3/4-1 Pound Wild Caught Salmon Filet
1 Avocado, sliced
8 Cups of any mix of shredded cabbage, kale, broccoli or Brussels
In a small glass jar combine the grapefruit and orange juices, Dijon, parsley, 1/3 Cup olive oil and salt and pepper. Shake well to combine. Alternatively, vigorously whisk all ingredients together in a glass bowl.
Place shredded salad into a large bowl and add half of the vinaigrette, gently tossing with your hands to coat. Set aside while you cook the salmon.
Heat a large skillet (cast iron works great here) over medium high heat and add remaining 2 Tablespoons Olive Oil to the pan. Season both sides of the salmon liberally with salt and pepper. Add Salmon, skin side up, to the skillet and cook for 4-5 minutes or until nicely browned. Flip and cook an additional 4 minutes or until salmon is just cooked through and skin is crisp. Remove salmon and flake with a fork.
Place shredded salad on serving plates and top with flaked salmon, avocado and segmented oranges and grapefruits. Drizzle additional vinaigrette on top, as desired. Serves 4.