Poached Salmon And Baby Arugula Recipes

POACHED SALMON AND BABY ARUGULA

Steps:

• In a small bowl, whisk mustard, water, and capers. Season totaste with salt and pepper. Divide arugula and salmon among plates. Drizzle with dressing.

POACHED SALMON II

Steps:

• Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
• Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
• Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

ARUGULA WITH ROASTED SALMON AND NEW POTATOES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
• Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
• While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.

PAN SEARED SALMON ON BABY ARUGULA

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.

SALMON WITH ARUGULA, TOMATO AND CAPER SAUCE

Steps:

• Combine first 6 ingredients in medium bowl. Season with salt and pepper.
• Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.

POACHED SALMON ON CORN, TOMATO AND ARUGULA SALAD

Steps:

• For the Salmon:.
• Divide salmon into 4 pieces.
• season the salmon with the kosher salt and set aside.
• Place the next 11 ingredients (thru the lemon) in a stainless or other non-reactive pan and bring to boil. (the carrots are better grated, but I couldn't get the ingredients to list it).
• Turn to low and let simmer, covered for 20 minutes.
• Strain off the solids, put the liquid in a 9" skillet, bring to boil and place salmon fillets into the liquid (add more water to cover if needed).
• poach for 10-15 minutes until just done.
• Chill.
• For the salad:.
• shuck the corn, rub with olive oil and season with salt & pepper.
• grill over a hot grill, turning frequently to char lightly on all sides.
• let cool and cut the corn off the cob.
• mix the corn with the tomatoes (cut in half), argula and onions
• For the dressing:.
• finely chop the shallots.
• whisk together the final 3 ingredients. (please mince shallots finely).
• toss with the salad.
• Divide between 4 plates, place poached salmon on top and finish with Basil Aioli (different recipe).

EASY BAKED SALMON WITH ARUGULA

Steps:

• Put the salmon in a baking dish. Season with salt ana pepper.
• Add the onion, the bay leave, the wine, the olive oil and enough hot water to cover the fish.
• Cover with foil and bake for 30 minutes at 390°F.
• Place the salmon on a bed of arugula.
• Enjoy!