Food & dining
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    Recipe for salmon, spinach, and avocado salad with orange vinaigrette

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    VINAIGRETTE

    Juice of 1 orange
    Generous squeeze of lemon juice
    Salt and pepper, to taste
    ¼cup olive oil
    ½small red onion, finely chopped

    1. In a bowl, whisk the orange and lemon juices, salt, and pepper. Gradually whisk in the olive oil, then the onion.

    2. Taste for seasoning and add more salt and pepper, if you like.

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    SALAD

    2tablespoons sesame seeds
    pounds boneless salmon, cut into 4 pieces
    Salt and pepper, to taste
    2tablespoons olive oil
    12ounces baby spinach, stemmed
    1avocado, pitted, skinned, thinly sliced, and sprinkled with juice of ½ orange

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    1. In a large dry skillet over high heat, toast the sesame seeds, shaking the pan often, for 2 minutes or until they are golden. Remove from pan; set aside.

    2. Sprinkle the salmon with salt and pepper. In the skillet over high heat, heat the olive oil. Add the salmon, skin side down, and cook for 4 minutes. Turn and cook the other side for 4 minutes more or until the salmon is just cooked through. Remove the pan from the heat.

    3. In a bowl, toss the spinach with the vinaigrette dressing. Divide among 4 plates.

    4. With a wide metal spatula, remove the salmon from the pan, leaving the skin behind. Set a piece of salmon on each plate. Garnish with avocado and sprinkle with sesame seeds. Sydney Oland