Poppyseed Crusted Salmon

Californian Entrée
25 min.
4 Servings
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Create a colorful, flavorful salmon and citrus meal with this recipe for poppy seed-crusted salmon and pickled onions.


  • 2 ruby red grapefruits
  • 2 avocados
  • 1 Tbsp. poppy seeds
  • 4 (5 oz.) Giant Eagle Atlantic salmon filets

Pickled Onions:

  • 1 red onion
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1 tsp. kosher salt
  • 1 tsp. Giant Eagle granulated sugar
  • 2 tsp. Market District extra virgin olive oil
  • ½ cup Market District white balsamic honey dressing
  • ¼ cup Market District toasted pumpkin seeds


  Prep Time: 10 min. • Cook Time: 15 min.

Preheat oven to 375°F. Carefully peel the grapefruit removing the skin and pith. Slice into ½-inch slices. Slice the avocado. Pour the poppy seeds on a plate and dip the top part of the salmon in poppy seeds to create a nice crust.

To make the pickled onions, thinly slice the red onions. In a pot, bring the vinegar, water, salt and sugar to a boil. Pour over the onions and let sit.

Rub a sheet tray with 2 teaspoons of olive oil. Place the salmon on the tray and in preheated oven. Cook for 10-12 minutes. Remove from the oven and flake into large chunks. For food safety, cook salmon to an internal temperature of 145°F.

Arrange the grapefruit, avocado and pickled onions on a platter. Drizzle with half of the dressing. Place the salmon on top and sprinkle with pumpkin seeds and remaining dressing.

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