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Prep
Difficulty
Medium
Time
Estimate
25 mins
Wash and dry the spinach for the salad. Segment the grapefruit and start the salmon dish. As it is poached, whip up the avocado cream. Once the salmon is done, set it aside and simmer the poaching liquid into the final sauce. While this is happening, whip up the dressing for the salad. If desired, serve with French bread which will be tasty with the avocado cream as well. Skip the bread if gluten-free and choose an easy substitute such as steamy grains, gluten-free bread or crackers.
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
The tangy pink brightness of grapefruit has an amazing way of complementing salmon. The most challenging part is segmenting the grapefruit, but you can skip this part and simply juice the fruit for a silky citrus glaze instead.
Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
