Seared Salmon with Warm Salad

Chef Gil Vasquez of The Keeper makes a healthy dish for the New Year. His pan-seared salmon is paired with a warm salad of wilted Swiss chard, Texas Ruby grapefruit, avocado and pistachio. It's topped with a simple citrus vinaigrette.

Seared Salmon with Warm Salad 

2-4 each 6oz Salmon Fillets
1 Bunch Swiss Chard, stems removed from the leaves, the stems discarded
3 each 4oz cups Texas Ruby Grapefruit segments, or other citrus segments
1 each avocado
2 oz Toasted Pistachios, crushed
Salt and Pepper, for seasoning
3 Tbsp Olive Oil, for cooking

For the dressing:
1 grapefruit
1 lemon
1 orange
1 Tbsp Dijon Mustard, or other spicy mustard
2 Tbsp honey
¼ tsp salt
Pinch of pepper
4oz Olive Oil

Gather the first set of ingredients and set aside the fish. Prepare the Swiss chard by rinsing in cold water, and remove the stems from the leaves. Discard the stems. Chop the Swiss chard into roughly 2-3 inch pieces with a sharp kitchen knife. Set aside in a salad bowl.

Drain the juice from the grapefruit segments and discard the juice. Add the grapefruit segments to the salad bowl with the Swiss chard.

Cut the avocado in half and remove the seed. Using a spoon remove the flesh of the fruit and using a sharp kitchen knife cut into ½ inch pieces, add to the salad bowl with the Swiss chard and avocado. Add the crushed pistachios to the salad bowl with the other ingredients.

Prepare the dressing in a separate bowl. Cut and squeeze all the juice from the grapefruit, the lemon and the orange into the bowl. Add the Dijon mustard, honey, salt and pepper and using a whisk mix until well blended. Slowly drizzle in the oil while whisking to emulsify the oil into the liquid. Set aside for the salad.

Using a medium sized sauté pan on medium heat and allow to heat up for 3-4 minutes. While the pan is heating season both sides of the fish with salt and pepper.

Once the pan is hot add 3 Tbsp olive oil and gently place the fish in the pan, to avoid splattering the oil. Allow to cook on one side for 3 minutes, turn and cook for an additional 3-4 minutes until your desired doneness.

Once the fish is cooked, remove to a paper towel lined plate to rest and drain.

Whisk the dressing first if has separated slightly, and add ¼ cup to the salad greens, or more if desired.

 Place a heaping serving of the salad into 2-4 bowls and top with the cooked salmon.  Use a soup spoon to drizzle additional dressing over the fish if desired.

Total prep and cook time about 20-25 minutes for a novice/foodie.