Salmon With Roasted Grapes And Arugula Salad Recipes

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SALMON WITH ROASTED GRAPES AND ARUGULA SALAD



Salmon with Roasted Grapes and Arugula Salad image

In this healthy weeknight dinner, thyme and arugula keep the sweetness of the grapes in balance. Nearly all the cooking is done on a single baking sheet.

Provided by Kimberley Hasselbrink

Time 40m

Yield Serves 4

Number Of Ingredients 12

1/4 cup pine nuts
4 sockeye salmon fillets (each 6 oz. and about 1/2 in. thick), pin bones removed*
2 cups seedless red grapes
6 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons finely chopped fresh thyme leaves, divided
3/4 teaspoon fine sea salt, divided
1/2 teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
6 cups loosely packed baby arugula
Lemon wedges (optional)

Steps:

  • Preheat broiler with a rack set about 3 in. from heat. Toast pine nuts in a medium frying pan over medium-low heat until golden, stirring often, 4 to 7 minutes. Pour into a bowl and let cool.
  • Set salmon and grapes on a rimmed baking sheet, leaving some space around fish. Drizzle everything with 1 tbsp. oil and sprinkle with 1 tsp. thyme and 1/4 tsp. each salt and pepper. Turn fish and grapes to coat, setting salmon skin side down if fillets have skin.
  • Broil until fish is still a bit rare in center (cut to test), 4 to 6 minutes; fillets will continue to cook as they sit. Grapes should be a bit wrinkled; if not, transfer fish to a plate and broil grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 tsp. thyme.
  • In a small bowl, whisk together remaining 5 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper with the vinegar, mustard, and garlic until emulsified. In a large bowl, toss arugula with half of pine nuts and a third of balsamic dressing.
  • Arrange salad on a platter. Set salmon on top, overlapping pieces a bit. Gently combine remaining pine nuts with grapes; spoon grape mixture over fish. Serve with remaining dressing on the side and lemon wedges if you like.
  • *Ask your fishmonger to remove bones, or go to sunset.com/salmonvideo to see how.

Nutrition Facts : Calories 596, Carbohydrate 18, Cholesterol 105, Fat 42, Fiber 1.8, Protein 39, SaturatedFat 6, Sodium 411

SALMON AND ARUGULA SALAD WITH DIJON VINAIGRETTE



Salmon and Arugula Salad With Dijon Vinaigrette image

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

2 (4 ounce) salmon fillets (bones and skin removed)
seasoning (Paul Prudhomme's blackened fish magic or seasoning of your choice)
drizzle olive oil (optional)
arugula
1 -2 carrot, cut into ribbons using a vegetable peeler
1 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish sauce
1 tablespoon red wine vinegar
garlic, to taste
salt and pepper
2 tablespoons olive oil

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

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