[BABY ARUGULA IS SOLD PREPACKAGED IN MARKETS. IT HAS A CLEAN, SHARP FLAVOR].
2 center-cut salmon fillets (6-oz. each)
1½ tbsp. fresh lemon juice
1½ tbsp. olive oil
Salt and freshly ground black pepper, to taste
FOR THE SALAD:
3 cups baby arugula leaves 2/3 cup grape or cherry tomatoes, halved
¼ cup thinly slivered red onion
Salt and freshly ground black pepper, to taste
1 tbsp. extra-virgin olive oil
1 tbsp. red-wine vinegar
Instructions
Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
Cook the salmon, skin-side down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium-rare.
Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.
Originally Submitted
6/24/2008
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