I mentioned that I subscribed to Cooking Light again. I am really enjoying it. I love paging through the magazine and I especially love the tablet version with the extra recipes. One of the recipes that caught my eye was the Salmon Salad on Arugula.
It sounded deliciously simple. A perfect, light weeknight meal. The only thing was that the arugula portion of the salad was just arugula with sliced red onions. Raw onions. Yep, this is the recipe I talked about Monday, when I shared the Quick Pickled Onions recipe. This was what I originally used them for. They were amazing in this recipe!
I made a few substitutions just because I didn’t have certain ingredients. A keeper for sure!
- 4 (6-ounce) salmon fillets, skinned
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice, divided
- 2 tablespoons plain fat-free Greek yogurt
- 2 tablespoons crème fraîche or sour cream (I just used 2 more tablespoons of yogurt)
- 2 tablespoons thinly sliced fresh basil (didn’t have any, but I bet it would have been wonderful)
- 4 teaspoons capers, rinsed, drained, and chopped
- 4 cups baby arugula leaves
- 1 cup very thinly vertically sliced red onion (used Quick Pickled Onions)
- Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork. (I sprayed my salmon with a little olive oil, salt and peppered it and broiled it for about 4-6 minutes).
- Combine salmon, 1 tablespoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
- Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.
- Serves 4
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.