Tell me, are you still eating Christmas leftovers and binging on cookies? Or are you ready for a clean start and lighter food? I made this salmon dish for dinner a few weeks back and then I got so busy with the holidays, I never posted it. What better time than today to share this clean, refreshing recipe that is delicious for lunch or dinner — and it’s both pretty and tasty enough to serve to company. Now is also the time to take advantage of fresh citrus, which is at its peak!
Are you having another couple or family over for New Year’s Eve this year? You know, people who are part of your core quarantine/safe group? Serve this spectacular entree salad bursting with fresh citrus flavors and a homemade vinaigrette. You can make the dressing ahead of time, as well as the pickled onions, giving you lots of extra time to sit back and relax while you ring in 2021.
For the Citrus-Dijon dressing:
Combine the following ingredients into a small mason jar, tighten the lid and shake well. Store in the refrigerator for up to 10 days.
- Dijon mustard, to taste
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons fresh orange juice
- 3 Tablespoons extra-virgin olive oil
- Honey, to taste
- ½ teaspoon sea salt
- Freshly ground black pepper
For the pickled onions:
- 2/3 cup water
- 1/2 cup distilled white vinegar
- 2 Tbsp. white balsamic vinegar
- 1/4 cup sugar
- 1/4 tsp. salt
- 1 bay leaf
- 2 cups thinly sliced red onions, about 1 very large onion
Combine water, both vinegars, sugar, salt and bay leaf in a pot. Bring to a boil, stirring constantly until the sugar dissolves. Cook for a few minutes. Remove from heat, add the sliced onions to the pot of pickling liquid nd let stand for 5 minutes. Ladle onions and liquid into a glass jar and cover with airtight lid. Let sit at room temperature for a few hours, then keep in refrigerator.
Seared Wild Salmon with Baby Spinach, Citrus, Fennel & Pickled Onions
- 1 6-ounce wild salmon filet seasoned with sea salt and black pepper (6 oz. per person)
- Avocado oil for searing
- Baby organic spinach
- Fresh citrus segments, like orange, grapefruit, blood orange
- Pickled red onions (you can use raw, sliced red onions if you don't have pickled)
- Fennel sliced thinly using a mandoline
- Optional: candied pecans or walnuts
- Step 1 Make the vinaigrette and pickled onions according to the recipes in this blog post up to a few days in advance.
- Step 2 Season the salmon filets with sea salt and pepper and set aside.
- Step 3 Assemble the baby spinach on a large platter.
- Step 4 Segment the citrus fruits.
- Step 5 Slice the fennel and add to the spinach.
- Step 6 In the meantime, begin heating your grill pan. Add a small amount of avocado oil.
- Step 7 When your pan is very hot (but not smoking), add the salmon filets, skin side down. Sear for a few minutes or until the skin is crispy and golden brown. Flip over and sear for just a minute or so on the fleshy side. You don’t want to overcook the salmon. It should still be soft inside.
- Step 8 Remove the salmon from the pan and place on a plate lined with paper towel.
- Step 9 Add the pickled onions (is using) and citrus segments to the greens and fennel. Scatter any nuts on top, if using. Pour some of the vinaigrette on top and toss well.
- Step 10 Place the salmon filets on top. Serve with additional dressing on the side, if desired.