Salmon Salad with Walnuts, Avocado, and Blackberries

Ingredients

• 4 portions Vital Choice skinless-boneless wild sockeye salmon (4 ounces each)
• 3 tablespoons Vital Choice organic extra virgin olive oil, divided
• 1 cup fresh or Vital Choice frozen organic blackberries, thawed
• Salt and pepper
• 1/2 cup dry white wine
• 2 cloves garlic, crushed
• 1/4 cup grapefruit juice
• 1 tablespoon honey
• 1 tablespoon minced fresh basil
• 4 cups mixed salad greens
• 4 cups baby arugula leaves
• 1 avocado (pitted and thinly sliced)
• 1/2 cup coarsely chopped organic walnuts, lightly toasted

Instructions

1. Wash salmon and pat dry. Heat 1 tablespoon olive oil in a medium skillet; place salmon, skin side up, in pan and sear for 1 minute. 
2. Turn fillet over; sprinkle with salt and pepper. Add white wine and garlic to pan; cover and poach until salmon is cooked through, 6 to 10 minutes.
3. While salmon is poaching, combine remaining 2 tablespoons olive oil, grapefruit juice, honey, and basil in a small bowl. Whisk to mix well, and season with salt and pepper. 
4. Combine salad greens and arugula in a large bowl and toss with just enough dressing to lightly coat leaves.
5. Divide salad among four plates. Top each with 1/4 of the cooked salmon. Arrange avocado slices and blackberries on top of each salad. Sprinkle with walnuts and drizzle lightly with additional dressing. Serve immediately.