Salmon-and-Citrus Salad with Poppy Seed Dressing

Ingredients

• 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

Steps

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