Citrus-Salmon Salad

Create a fresh, flavorful citrus salad with our favorite slow-cooked salmon, seasoned with an aromatic blend of lemongrass, fennel, scallions, and dry white wine. Our homemade citrus vinaigrette steals the show with its crisp combination of orange juice, honey, Dijon mustard, and orange zest. Tender, baby soft butter lettuce pairs perfectly with the light dressing and simple ingredients. Avocado adds a lovely creaminess to each bite, while the salmon and orange segments mingle for a moist, hearty meal. We love serving this up for an impressively tasty weekday lunch or for dinner with some extra roasted veggies on the side. You’ll find that this salad is the perfect transition to the warm months ahead.

Serves 4

Ingredients

4 lemongrass stalks, bruised and cut into 4-inch pieces
1 fennel bulb (about 14 oz.), sliced
4 scallions, halved crosswise
1/3 cup water
1/3 cup dry white wine
1 (2-lb.) center-cut, skin-on salmon fillet
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1/4 cup white wine vinegar
1/4 cup thinly sliced shallots
1/3 cup extra-virgin olive oil
2 tablespoons fresh orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon orange zest
6 ounces torn butter lettuce, torn
2 cups Belgian endive, sliced
1 1/2 cups orange segments
1 ripe avocado, chopped
1/4 cup sliced almonds, toasted


Southern Living
February 2018