Salmon-and-citrus salad with poppy seed dressing

Indulge in the flavors of fresh salmon, zesty citrus, and a delightful poppy seed dressing, perfectly combined in this vibrant and flavorful salad.

Ingredients:

• 450g 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

Instructions:

1. Preheat your oven to 190 °C. Place the salmon with the skin facing down on a baking sheet with raised edges. Add some salt and pepper for seasoning. Bake for approximately 20 minutes, until it is just cooked. Allow it to cool down before breaking it into large pieces, removing the skin.
2. While the salmon is baking, mix the buttermilk, olive oil, and poppy seeds in a small bowl using a whisk. Season the mixture with salt and pepper as needed.
3. On a platter or individual plates, arrange the salmon, oranges, grapefruit, and avocado. Drizzle a portion of the prepared dressing over the top. Sprinkle with chopped chives for decoration. Serve the dish, and offer extra dressing at the table for those who want more.

Summary:

• Calories: 1785 kcal
• Fat: 121 g
• Protein: 106 g
• Carbs: 77 g
• Potassium: 3713 mg
• Magnesium: 263 mg