Serves 4 / 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.
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
1. 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.
2. 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.
3. 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.