Salmon, avocado and grapefruit make a bright dinner salad
Peppery watercress balances the sweetness of the grapefruit and the richness of the avocado and salmon in this light, bright dinner salad.
If you buy bunched watercress, be sure to wash it thoroughly. You'll also need to trim the tough stems. It's fine to leave some thinner stems near the leaves intact.
Starting the salmon on a preheated baking sheet creates an initial blast of heat that firms up the exterior. The fish then gently cooks through in a low oven.
The doneness notes below are for farmed salmon; if you're using leaner wild-caught salmon, cook it until the center of the fillet registers 120 degrees for best results.
• America's Test Kitchen provided this article to The Associated Press, visit www.americastestkitchen.com.
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.