We'd agree ~ really, this recipe is just pan-grilled salmon with a side salad, but the vinaigrette is the perfect dressing for both! Next time we'll just combine the carrot-ginger vinaigrette with the olive oil, vinegar, and sesame oil from the salad and make one sauce for the whole meal. Yum!
Yield: Serves 4
Total: 32 Minutes
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
Preparation:
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.
Nutritional Information:
Calories: 303
Fat: 17.1g
Saturated fat: 2.4g
Monounsaturated fat: 8.3g
Polyunsaturated fat: 4.8g
Protein: 29.7g
Carbohydrate: 8.9g
Fiber: 2.1g
Cholesterol: 82mg
Iron: 1.5mg
Sodium: 536mg
Calcium: 68mg
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