- 4 salmon fillets, 5 ounce each
- Olive oil
- 2 heads butter lettuce, torn into large pieces
- 2 oranges, cut into supremes
- ½ red onion, thinly sliced
- 1 avocado, cut into chunks
- ½ cup cashews, roughly chopped
- Juice of a lemon
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
To make the dressing, combine the lemon juice, orange juice, olive oil and mayo in a medium bowl and whisk until everything is combined. Season it with salt and pepper.
Place the lettuce onto a serving platter or serving bowl. Top it with the orange supremes, onion, avocado and cashews. Keep the salad cold while preparing the salmon.
In two large uncoated stainless steel skillets, heat 2 tablespoons of olive oil over medium high heat. Season the salmon on both sides with salt and pepper. Place two salmon fillets into each hot skillet. Sear the salmon for about 3-4 minutes, or until there is a nice golden crust forming. Carefully flip each piece of fish and cook it on the remaining side for another 4-5 minutes, or until it is cooked to the desired doneness.
Remove the pans from the heat and allow the fish to rest for 5 minutes. Place the salmon fillets on top of the salad and drizzle it with the creamy orange dressing. Serve immediately.