2½ tbsp [37 ml] extra-virgin olive oil
1 tbsp [15 ml] mayonnaise
1 tbsp [15 ml] freshly squeezed lemon juice
1 tbsp [15 ml] freshly squeezed orange juice
Sea salt and freshly ground black pepper
2 6-oz [170 g] skin-on salmon fillets
1 head Bibb lettuce, large leaves torn into bite-size pieces, small leaves left whole
1 Hass avocado, thinly sliced
1 tbsp [15 ml] toasted pine nuts
In a large bowl, whisk 1½ tbsp [22 ml] of the olive oil with the mayonnaise, lemon juice and orange juice and season with salt and pepper. Reserve.
Pat the salmon fillets dry and season with salt and pepper. In a very large nonstick skillet, heat the remaining 1 tbsp [15 ml] of olive oil over mederately high heat until shimmering. Add the salmon skin side down and cook until crisp and golden, about 6 minutes. Turn and cook the fillets until just pink in the center, about 4 minutes longer. Transfer the salmon to plates.
Add the Bibb lettuce, avocadoes and pine nuts to the dressing and gently toss to coat. Mound the salad next to the salmon and serve with lemon and remaining dressing on the side.
Recipe Credit: Adapted from Food & Wine Magazine