Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad.

Make Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad for a bright, healthy weeknight dinner that's tangy, creamy, and smoky.

Ingredients

• 1 pound skin on salmon (cut into 4 pieces)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt and pepper
• zest of 1 lime
• 1 cup plain greek yogurt
• 1/2 cup fresh cilantro
• juice of 2 limes
• 1 teaspoon honey
• kosher salt
• 1 bunch kale (chopped)
• 3 oranges or grapefruits (I used grapefruit, blood and cara cara oranges)
• 1 avocado (sliced)
• 1 cup cooked quinoa
• fresh cilantro (microgreens, and or basil, for topping)

Instructions

Step 1: Marinate the salmon

Gently combine the olive oil, smoked paprika, garlic powder, dried thyme, kosher salt, black pepper, lime zest and the lime juice in a large zip-top bag or a shallow mixing bowl. Add the four salmon pieces and toss until every surface is evenly coated in the rusty-red spice blend and bright flecks of zest. Let the fish sit while you prepare the rest of the components so the citrus and smoked paprika can begin to season the flesh — the surface should look glossy with oil and speckled with paprika.

Step 2: Sear the salmon and let it rest

Sear the seasoned fillets until the exterior is deeply blackened and slightly crusted, then finish until the interior reaches your preferred doneness; transfer the cooked fillets to a small sheet of parchment on the painted pine surface to rest. The visual result should be four compact, charred pieces with a crisp, almost lacquered skin and tender, flaky flesh just beginning to separate at the edges — little beads of citrus-scented juices collect on the parchment and the skin shows a dramatic smoky contrast to the pink interior.

Step 3: Blend the yogurt dressing and assemble the citrus–avocado–quinoa salad

In a blender combine the Greek yogurt, a generous handful of cilantro, the juice of two limes, and a teaspoon of honey with a large pinch of kosher salt; blend until the dressing is velvety, pale green-speckled and pourable. Add chopped kale to a deep, matte sage-green ceramic bowl and massage it with a few tablespoons of the yogurt dressing until the leaves soften and take on a glossy sheen. Fold in cooked quinoa, segmented grapefruit and oranges (ruby red grapefruit, blood and Cara Cara orange pieces), and gently nest sliced avocado into the mix so the avocado keeps its shape. The assembled salad should read as a tightly tossed, colorful mound: glossy dark-green kale, pearly quinoa grains, translucent citrus segments, and creamy avocado slices threaded through with flecks of cilantro.

Step 4: Plate, finish and serve

Divide the dressed salad into the same matte sage-green shallow ceramic bowls and place a single blackened salmon fillet on top of each mound so the charred skin faces the viewer and the flaky interior peeks out. Spoon any remaining yogurt dressing over the salmon and around the salad, scatter microgreens and a few delicate edible flowers for height and aroma, and arrange a couple of bright citrus wedges nearby. The final presentation should feel balanced and tactile: the rough char of the salmon, the soft creaminess of avocado, the granular quinoa texture, and the slick sheen of the yogurt dressing all unified in the same serving bowl.

Notes

• Pat salmon dry before seasoning to ensure a good sear.
• Massage kale with a little dressing to soften and reduce bitterness.
• Segment citrus over a bowl to catch juices for the dressing.
• Slice avocado just before serving or toss with lime to prevent browning.
• Reheat salmon gently in a low oven to retain moisture.