SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
SALMON AND ARUGULA SALAD WITH DIJON VINAIGRETTE
Make and share this Salmon and Arugula Salad With Dijon Vinaigrette recipe from Food.com.
Provided by Vicki in CT
Categories < 15 Mins
Time 7m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat non stick skillet on medium/high heat.
- For dressing: In a large bowl combine dijon, horseradish, vinegar, salt, and pepper, and garlic. Whisk well. While wisking drizzle in 2 tablespoons olive oil.
- Drizzle a very small amount of oil (optional) onto fish filet. Sprinkle liberally with seasoning of choice.
- Cook salmon in skillet just until done turning once. If using thin fillets this should take very short amount of time, i.e. 2-5 minutes.
- Place arugula in bowl that dressing was made. Toss well to combine.
- Place dressed salad into two serving bowls. Top with carrot ribbons and hot cooked salmon.
Nutrition Facts : Calories 275.6, Fat 17.7, SaturatedFat 2.5, Cholesterol 58.3, Sodium 203, Carbohydrate 5.9, Fiber 1.8, Sugar 3.5, Protein 23.1
SALMON WITH DIJON VINAIGRETTE
White wine vinegar, Dijon mustard, and herbs make this a truly memorable way to cook salmon. I made it the other night and everyone said that it was the best fish they'd had!
Provided by DAGNYH
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 2.4 g, Cholesterol 55.8 mg, Fat 11.9 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 2.4 g, Sodium 236.7 mg, Sugar 0.1 g
ARUGULA AND RICOTTA SALATA SALAD WITH DIJON VINAIGRETTE
Make and share this Arugula and Ricotta Salata Salad With Dijon Vinaigrette recipe from Food.com.
Provided by Starbucks
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make the Dijon Mustard Vinaigrette: Put the shallots, vinegar, bay leaf, and thyme into a small pot set over medium heat. Cook the vinegar until it is reduced to a syrup, about 10 minutes. Remove the bay leaf and thyme stem.
- Pour the reduction into a mixing bowl. Set the mixing bowl on a kitchen towel shaped into a circle to prevent the bowl from wobbling. Whisk in the honey, mustard, and salt. Slowly drizzle in the oil, whisking constantly to emulsify the vinaigrette. If the vinaigrette appears to thicken too much, add a teaspoon of cold water.
- Put the arugula in a bowl and dress with the Dijon Mustard Vinaigrette. Use a vegetable peeler to shave the ricotta salata into the arugula. Toss to combine.
Nutrition Facts : Calories 186.5, Fat 13.7, SaturatedFat 1.9, Sodium 102.8, Carbohydrate 11.3, Fiber 0.5, Sugar 9.4, Protein 0.8
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