Create a fresh, flavorful citrus salad with our favorite slow-cooked salmon, seasoned with an aromatic blend of lemongrass, fennel, scallions, and dry white wine. Our homemade citrus vinaigrette steals the show with its crisp combination of orange juice, honey, Dijon mustard, and orange zest. Tender, baby soft butter lettuce pairs perfectly with the light dressing and simple ingredients. Avocado adds a lovely creaminess to each bite, while the salmon and orange segments mingle for a moist, hearty meal. We love serving this up for an impressively tasty weekday lunch or for dinner with some extra roasted veggies on the side. You’ll find that this salad is the perfect transition to the warm months ahead.
4 lemongrass stalks, bruised and cut into 4-inch pieces
1 fennel bulb (about 14 oz.), sliced
4 scallions, halved crosswise
1/3 cup water
1/3 cup dry white wine
1 (2-lb.) center-cut, skin-on salmon fillet
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1/4 cup white wine vinegar
1/4 cup thinly sliced shallots
1/3 cup extra-virgin olive oil
2 tablespoons fresh orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon orange zest
6 ounces torn butter lettuce, torn
2 cups Belgian endive, sliced
1 1/2 cups orange segments
1 ripe avocado, chopped
1/4 cup sliced almonds, toasted
How to Make It
Fold a 30- x 18-inch piece of parchment paper in half lengthwise; fold in half again crosswise (short end to short end) to create a 4 layer thick piece. Place folded parchment in bottom of a 6-quart slow cooker, letting ends extend partially up sides.
Place half of lemongrass, fennel, and scallions in an even layer on parchment in slow cooker. Add water and wine. Sprinkle salmon with 1/2 teaspoon salt and 1/2 teaspoon pepper; place on lemongrass mixture. Top salmon with remaining lemongrass, scallions, and fennel. Cover and cook on HIGH until salmon flakes easily with a fork, 1 to 2 hours. Using parchment paper liner as handles, lift salmon from slow cooker, allowing liquid to drain off. Discard mixture in slow cooker. Reserve salmon; set aside.
Combine white wine vinegar and shallots in a small bowl; let stand 5 minutes. Whisk in olive oil, orange juice, honey, Dijon mustard, orange zest and 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide butter lettuce, Belgian endive, orange segments, chopped avocado, and 8 oz. flaked salmon among 4 plates. Drizzle with dressing, and sprinkle with sliced almonds.