Avocado Blackberry Dressing with Salmon on Friseé and Baby Red Lettuce

Avocado Blackberry Dressing with Salmon on Friseé and Baby Red Lettuce Recipe

Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Avocado Blackberry Dressing with Salmon on Friseé and Baby Red Lettuce

This Avocado Blackberry Dressing with Salmon on Frisée and Baby Red Lettuce recipe is a delightful fusion of flavors and textures, perfect for those who appreciate a gourmet touch in their meals. Combining the creamy richness of avocado, the tart sweetness of blackberries, and the savory goodness of salmon, this dish is not only a feast for the taste buds but also a visual delight. Ideal for special occasions or a luxurious weeknight dinner, this recipe promises to impress.

History

The origins of combining fruit with savory dishes trace back centuries and span various cultures, each adding their unique twist. The idea of using avocado and berries in a dressing is a relatively modern concept, reflecting the contemporary culinary trend of mixing sweet and savory elements. Salmon, a staple in many diets for its health benefits and rich flavor, pairs exceptionally well with the freshness of the fruits and the crispness of the greens, making this recipe a testament to modern culinary innovation and the global palate.

Ingredients

4 hard-boiled eggs, sliced and set aside (optional)
5.33 cups peeled and cubed avocado
0.5 cup olive oil, plus 2 tbsp
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
0.25 cup mayonnaise
0.25 cup blackberries
1 clove crushed garlic
kosher salt, to taste
3 peeled and sliced avocados, set aside
4 roma tomatoes, sliced 0.5" thick, set aside
1 medium red onion, sliced into thin rings, set aside
1 lemon, quartered, set aside
1 lime, quartered, set aside
0.75 cup blackberries, set aside
2 tsp coarsely ground black pepper
2 tsp coarsely ground white pepper
1 tsp cayenne pepper
1 lb (454 g) skinned salmon fillet
0.25 cup fresh lemon juice
paprika, for sprinkling
1 package Ready Pac frisée and baby red lettuce

How to prepare

In a blender or food processor, combine the following eight ingredients: avocado, olive oil, red wine vinegar, balsamic vinegar, mayonnaise, blackberries, garlic, and kosher salt. Blend until smooth.
Pour the mixture into a salad dressing jar.
Refrigerate until ready to use.
Prepare avocados, tomatoes, onions, lemons, and limes. Set them aside and keep chilled until ready to plate.
In a 10-inch iron or heavy skillet, heat 2 tbsp of oil until very hot.
Test the skillet by dropping a small amount of water into it. If it sizzles, the skillet is ready.
In the meantime, combine all the ground peppers or use a commercial blend of Cajun or blackened seasoning.
Cut the salmon fillets into four equal pieces and drizzle fresh lemon juice over each piece.
Coat each piece of salmon with the blackened seasoning.
Place each piece gently into the skillet and sear on each side for 3 or 4 minutes, or until flaky when tested with a fork.
Toss the dressing on baby lettuce leaves to coat them.
Divide the tossed salad equally onto four chilled glass salad plates. Top each salad with one salmon fillet and arrange onion rings on top of the fillets.
Garnish each plate with equal amounts of sliced avocado, tomatoes, and hard-cooked eggs (if used), alternating the slices.
Place the remaining fresh blackberries, quartered lemon, and lime on each plate and sprinkle paprika for a final burst of color.
Serve immediately.
Fresh sweet blackberries work best for this recipe, however, frozen whole ones can be substituted. Make sure to drain them well.
If you find your fresh blackberries are not as sweet as you prefer, sprinkle them with sugar to taste before blending them in the salad dressing.

Variations

For a vegetarian version, grilled tofu can replace the salmon. To add more crunch, consider incorporating nuts like walnuts or almonds. For those who prefer a bit more sweetness, adding slices of mango or peach to the salad can provide an interesting twist.

Cooking Tips & Tricks

To ensure the salmon is perfectly cooked, make sure your skillet is hot enough before adding the fish. The skin should sizzle upon contact, sealing in the juices. For the dressing, blending until smooth is key to achieving the right consistency. If the dressing is too thick, a little water or additional olive oil can be added to reach the desired texture. When preparing the avocados, lemon or lime juice can prevent them from browning.

Serving Suggestions

This dish is best served immediately after preparation to enjoy the freshness of the ingredients and the crispness of the lettuce. It can be accompanied by a chilled glass of white wine, such as Sauvignon Blanc, which complements the flavors of the salad and the salmon.

Cooking Techniques

The key techniques in this recipe include blending for the dressing, boiling for the eggs, and searing for the salmon. Each technique is chosen to enhance the texture and flavor of the ingredients, contributing to the overall gourmet experience of the dish.

Ingredient Substitutions

If blackberries are not available, raspberries or blueberries can be used in the dressing. For a lighter version, Greek yogurt can replace the mayonnaise. Arugula or mixed greens can substitute for the frisée and baby red lettuce if desired.

Make Ahead Tips

The dressing can be made ahead and stored in the refrigerator for up to two days. The eggs can also be boiled in advance. However, the salmon should be cooked just before serving to ensure its best texture and flavor.

Presentation Ideas

Serve the salad on a chilled plate for an added touch of elegance. Garnish with edible flowers or fresh herbs for color and freshness. A drizzle of the dressing around the plate can add visual appeal.

Pairing Recommendations

Aside from white wine, this dish pairs well with sparkling water infused with cucumber or mint for a refreshing non-alcoholic option. A light, citrusy dessert, such as lemon sorbet, would be a perfect finish to the meal.

Storage and Reheating Instructions

Leftover salmon can be stored in the refrigerator for up to two days. The dressing should be kept separately and can last for up to two days as well. It's best to assemble the salad fresh when ready to serve again.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 600-700 calories, making it a hearty meal. The majority of the calories come from the healthy fats in the avocado and olive oil, as well as the protein from the salmon.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the blackberries and avocados. Blackberries contribute fiber and a modest amount of natural sugars, while avocados provide complex carbohydrates and fiber, making this a balanced option for those monitoring their carbohydrate intake.

Fats

The fats in this recipe are predominantly healthy monounsaturated and polyunsaturated fats, thanks to the olive oil and avocados. Salmon is also a great source of omega-3 fatty acids, which are beneficial for heart health. The mayonnaise adds a small amount of saturated fat, but it's minimal in the context of the overall dish.

Proteins

Salmon is an excellent source of high-quality protein, essential for muscle repair and growth. This dish provides a substantial amount of protein, making it a satisfying and muscle-friendly option for athletes and those looking to maintain or increase muscle mass.

Vitamins and minerals

This recipe is rich in vitamins and minerals, particularly from the avocados, which are a good source of vitamins C, E, K, and B-6, as well as folate, magnesium, and potassium. Blackberries add antioxidants and vitamin C, while salmon contributes vitamin B12, D, and selenium.

Alergens

The main allergens to be aware of in this recipe are eggs (in the mayonnaise) and fish (salmon). Those with sensitivities to these ingredients should modify the recipe accordingly or avoid it.

Summary

Overall, this Avocado Blackberry Dressing with Salmon on Frisée and Baby Red Lettuce is a nutrient-dense meal that provides a good balance of healthy fats, proteins, and essential vitamins and minerals. It's relatively low in carbohydrates and calories, making it suitable for a variety of dietary needs.

Summary

This Avocado Blackberry Dressing with Salmon on Frisée and Baby Red Lettuce recipe is a celebration of flavors and textures, combining the richness of salmon, the creaminess of avocado, and the tart sweetness of blackberries. It's a nutritious, visually appealing, and deliciously satisfying meal that's sure to impress. Whether for a special occasion or a treat-yourself dinner, it's a dish that offers both gourmet taste and health benefits.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Avocado Blackberry Dressing with Salmon on Friseé and Baby Red Lettuce. It was a sunny day in the summer of 1975, and I was visiting my dear friend Maria at her home in the countryside. Maria was an incredible cook, and she loved to experiment with new and exotic ingredients.

As soon as I walked into her kitchen, I could smell the tantalizing aroma of fresh herbs and spices. Maria was standing at the stove, stirring a pot of bubbling blackberry compote. I watched in awe as she added ripe avocados, creamy Greek yogurt, and a squeeze of lemon juice to the mix. The colors and flavors melded together beautifully, creating a vibrant green dressing that looked almost too good to eat.

Maria beckoned me over to the counter, where she had laid out a bed of crisp frisée and baby red lettuce. She then placed a perfectly seared salmon fillet on top, drizzling it with the luscious avocado blackberry dressing. The combination of flavors was unlike anything I had ever tasted before – sweet, tangy, and savory all at once.

I begged Maria to teach me how to make the recipe, and she happily obliged. She walked me through each step, from selecting the freshest ingredients to perfectly searing the salmon to just the right temperature. As we worked together in the kitchen, I felt a sense of joy and camaraderie that I had never experienced before. Cooking with Maria was like a dance – fluid, harmonious, and exhilarating.

Over the years, I have made this recipe countless times, each time tweaking it slightly to suit my own tastes. I have shared it with friends and family, who have all marveled at its unique and delicious flavors. And though Maria is no longer with us, I can feel her presence every time I make this dish, guiding me with her expert hand and infectious passion for cooking.

As I sit down to enjoy a plate of Avocado Blackberry Dressing with Salmon on Frisée and Baby Red Lettuce, I am filled with a deep sense of gratitude for the wonderful friends and mentors who have enriched my life with their culinary wisdom. Cooking is not just about nourishing the body – it is about connecting with others, sharing stories, and creating memories that will last a lifetime. And for that, I am truly thankful.