Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sustainable Choice: May is the beginning of wild salmon season-a delicious, gorgeous, and sustainable option. Ingredients:
1/4 cup grated carrot |
3 tablespoons fresh orange juice |
2 tablespoons finely chopped onion or shallots, divided |
2 tablespoons extra-virgin olive oil, divided |
4 teaspoons rice vinegar, divided |
1 teaspoon honey |
1 teaspoon minced peeled fresh ginger |
3/4 teaspoon salt, divided |
4 ounces baby arugula (about 6 cups loosely packed) |
1 cup quartered cherry tomatoes |
1 large red bell pepper, thinly sliced |
1/2 teaspoon dark sesame oil |
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild alaskan) |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine carrot, orange juice, 1 tablespoon onion, 1 tablespoon olive oil, 2 teaspoons rice vinegar, honey, ginger, and 1/4 teaspoon salt in a mini food processor; process 1 minute or until well combined.
2. Place arugula, tomatoes, and bell pepper in a large bowl. Add the remaining 1 tablespoon onion, 1 1/2 teaspoons olive oil, remaining 2 teaspoons vinegar, and sesame oil; toss well. Sprinkle with 1/4 teaspoon salt; toss well.
3. Heat a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper. Add remaining 1 1/2 teaspoons olive oil to pan; swirl to coat. Add fish to pan, skin side down; cook 6 minutes or until skin is browned and crisp. Turn fish over; cook 2 minutes or until desired degree of doneness. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet and 2 tablespoons vinaigrette.
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