Salmon-and-Citrus Salad with Poppy Seed Dressing

• 1 pound skin-on salmon fillet
• Kosher salt
• Pepper
• 1/2 cup buttermilk
• 2 tablespoon extra-virgin olive oil
• 1 1/2 teaspoon poppy seeds
• 2 medium navel or Cara Cara oranges, peeled and sliced
• 1 medium grapefruit, peeled and sections cut into thirds
• 1 Hass avocado, sliced into wedges
• Snipped chives, for garnish

1. Preheat the oven to 375.
2. Lay the salmon skin side down on a rimmed baking sheet and season with salt and pepper.
3. Bake for about 20 minutes, until just cooked through.
4. Let cool, then flake into large chunks; discard the skin.
5. Meanwhile, in a small bowl, whisk the buttermilk with the olive oil and poppy seeds.
6. Season the dressing with salt and pepper.
7. Arrange the salmon, oranges, grapefruit and avocado on a platter or plates.
8. Drizzle some of the dressing on top.
9. Garnish with snipped chives and serve, passing additional dressing at the table.

salmon fillet, kosher salt, pepper, buttermilk, extravirgin olive oil, poppy seeds, oranges, sections, avocado, chives

Taken from www.foodandwine.com/recipes/salmon-and-citrus-salad-poppy-seed-dressing (may not work)