Arugula With Roasted Salmon And New Potatoes Recipes

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CORIANDER CRUSTED SALMON ON WARM POTATO AND ARUGULA



Coriander Crusted Salmon on Warm Potato and Arugula image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 (5-ounce) salmon fillets
2 tablespoons ground coriander seeds
2 tablespoons ground black pepper
3 teaspoons Dijon mustard
1 teaspoon soy sauce
1 ounce chopped chives
1 red onion, sliced
3 teaspoons rice wine vinegar
6 tablespoons olive oil
8 ounces red Catskill cranberry potatoes
8 ounces blue potatoes
6 ounces arugula
2 ounces lime juice
1 teaspoon freshly ground black pepper
Salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
  • In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm.
  • In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside.
  • With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
  • In a bowl, mix the arugula with the lime juice, black pepper, and salt.
  • To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate.

ROASTED SALMON, RED CABBAGE, AND NEW POTATOES



Roasted Salmon, Red Cabbage, and New Potatoes image

The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then roasted atop the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

4 cups shredded red cabbage (from half a small head)
10 halved new potatoes
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless salmon fillet
2 tablespoons grainy mustard
2 tablespoons horseradish
Zest of 1 lemon, plus fresh juice

Steps:

  • Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

PAN SEARED SALMON ON BABY ARUGULA



Pan Seared Salmon on Baby Arugula image

Provided by Sheila Lukins

Categories     Tomato     Low Carb     Quick & Easy     Low Cal     Low Sodium     Dinner     Salmon     Arugula     Healthy     Parade     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Servings: Makes 2 servings

Number Of Ingredients 11

2 center-cut salmon fillets (6 oz. each)
1 1/2 Tbsp fresh lemon juice
1 1/2 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
1/4 cup thinly slivered red onion
Salt and freshly ground black pepper, to taste
1 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar

Steps:

  • 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
  • 2. Cook the salmon, skinside 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.
  • 3. 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.
  • 4. 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.

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