This simple but elegant salad is perfect for a special lunch. Serving tip: Start the meal with small cups of white bean soup garnished with rosemary, and finish with fresh figs stuffed with almonds and goat cheese. Ingredient tip: When blackberries are out of season, substitute fresh fig slices; or use frozen blackberries, gently thawed.
Serves: 4 people
1 pound salmon fillet
3 tablespoons olive oil, divided
Salt and pepper
1/2 cup dry white wine
2 cloves garlic, crushed
1/4 cup grapefruit juice
1 tablespoon honey
1 tablespoon minced fresh basil
4 cups mixed salad greens
4 cups baby arugula leaves
1 avocado (pitted and thinly sliced)
1 cup fresh blackberries
1/2 cup coarsely chopped walnuts, toasted
Wash salmon and pat dry. Heat 1 tablespoon olive oil in a medium skillet; place salmon, skin side up, in pan and sear for 1 minute. Turn fillet over; sprinkle with salt and pepper. Add white wine and garlic to pan; cover and poach until salmon is cooked through, 6–10 minutes.
While salmon is poaching, combine remaining 2 tablespoons olive oil, grapefruit juice, honey, and basil in a small bowl. Whisk to mix well, and season with salt and pepper. Combine salad greens and arugula in a large bowl and toss with just enough dressing to lightly coat leaves.
Divide salad among four plates. Top each with 1/4 of the cooked salmon. Arrange avocado slices and blackberries on top of each salad. Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.