Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette
Sustainable Choice: May is the beginning of wild salmon season--a delicious, gorgeous, and sustainable option.
This dressing is so fresh, so addictive, you might want to spoon it over everything. Simply made from a base of carrots and orange juice, it has Asian overtones, as does the salad, with its droplets of roasted sesame oil and rice vinegar. This sophisticated dish comes together quickly and feels healthy as can be.
- 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
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.
Rozanne Gold, Cooking Light