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Recipe for salmon, spinach, and avocado salad with orange vinaigrette

Karoline Boehm Goodnick for The Boston Globe

Serves 4


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.

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


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

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.

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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

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