Salmon Arugula Recipes

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ARUGULA WITH ROASTED SALMON AND NEW POTATOES



Arugula with Roasted Salmon and New Potatoes image

This delicious arugula with roasted salmon recipe makes a light and healthy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

1 pound red new potatoes, quartered
3 tablespoons olive oil
Coarse salt and ground pepper
1 pound skinless salmon fillet
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/4 cup snipped chives
10 ounces baby arugula

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.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD



Seared Salmon With Citrus and Arugula Salad image

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

4 tablespoons olive oil, plus more for brushing
2 tablespoons freshly squeezed orange juice
2 teaspoons Dijon mustard
2 garlic cloves, minced (about 2 teaspoons)
3/4 teaspoon kosher salt, plus more to taste
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon black pepper, plus more to taste
1/4 cup thinly sliced shallot (from 1 large shallot)
1 small grapefruit
2 to 3 navel oranges, blood oranges or Cara Cara oranges, or a combination (about 1 1/2 pounds total)
4 (6-ounce) skin-on salmon fillets
2 to 3 ounces baby arugula (about 4 cups)
1/2 medium fennel bulb, trimmed, cored and very thinly sliced crosswise
1 ripe avocado, halved, pitted, peeled and thinly sliced
1/4 cup shelled, roasted salted or unsalted pistachios, chopped

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.

EASY BAKED SALMON WITH ARUGULA



Easy Baked Salmon With Arugula image

Make and share this Easy Baked Salmon With Arugula recipe from Food.com.

Provided by katia

Categories     Very Low Carbs

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

2 salmon fillets
100 g arugula
1/2 onion
1 bay leaf
1 cup white wine
2 tablespoons olive oil
salt
pepper

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!

Nutrition Facts : Calories 610, Fat 24.8, SaturatedFat 3.7, Cholesterol 165.4, Sodium 233.5, Carbohydrate 7.7, Fiber 1.2, Sugar 3.3, Protein 65

SMOKED SALMON, ARUGULA AND GOAT CHEESE TART



Smoked Salmon, Arugula and Goat Cheese Tart image

Provided by Giada De Laurentiis

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 15

Unsalted butter, for greasing the tart pan
1 cup all-purpose flour
1/2 cup almond flour
1/4 cup packed fresh flat-leaf parsley leaves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
2 tablespoons ice water, plus more as needed
3 tablespoons olive oil
1 medium leek, pale green and white part only, cleaned and thinly sliced
6 cups baby arugula leaves (6 ounces)
2 ounces goat cheese, crumbled
3 ounces smoked salmon, chopped into 1/2-inch pieces
6 large eggs, at room temperature
Kosher salt and freshly ground pepper

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F.
  • Liberally butter a 9-inch tart pan with a removable base.
  • For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
  • On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
  • For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
  • In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
  • Cut the tart into wedges. Serve warm or chilled.

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.

SALMON WITH ARUGULA, TOMATO AND CAPER SAUCE



Salmon with Arugula, Tomato and Caper Sauce image

Categories     Fish     Tomato     Broil     Low Carb     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Arugula     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 pound plum tomatoes, seeded, chopped
3/4 cup lightly packed chopped fresh arugula, basil or Italian parsley
1/2 cup olive oil
1 shallot, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
4 6-ounce salmon fillets
Olive oil
Lemon wedges

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.

CREAMY PASTA WITH SMOKED SALMON, ARUGULA AND LEMON



Creamy Pasta With Smoked Salmon, Arugula and Lemon image

One selling point of smoked salmon is that you don't need to do much to it to get it on the table. Fold it on top of toast and dab it with sour cream and you have the lazy man's cocktail party. But take the salmon one or two steps further and you break out of the cliché. Salmon's buttery fat and smoke serve as useful flavoring elements. In this easy 15-minute meal, it's chopped up and used as a counterweight in pasta tossed with full-fat Greek yogurt, arugula, fresh dill, lemon zest and juice. It is, at once, lively and comforting.

Provided by Amanda Hesser

Categories     lunch, weekday, pastas, main course

Time 15m

Yield Serves 4

Number Of Ingredients 9

Salt
3/4 pound casarecci, gemelli or gigli pasta
1 cup Greek yogurt
1/2 pound smoked salmon, cut into bite-size pieces
1 clove garlic, smashed and chopped
Zest and juice of 1 Meyer lemon (or a regular lemon)
2 cups packed arugula
1 1/2 teaspoons chopped fresh dill
Coarsely ground black pepper

Steps:

  • Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
  • Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 558 milligrams, Sugar 5 grams

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