Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette

Name: Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters ounces baby arugula (about loosely packed); 0 teaspoons freshly ground black pepper; 59 milliliters grated carrot; 237 milliliters quartered cherry tomatoes; 1 teaspoons dark sesame oil; 1 teaspoon minced peeled fresh ginger; 1 teaspoon honey; 2 Tbsps extra-virgin olive oil, divided; 2 Tbsps finely chopped onion or shallots, divided; 3 Tbsps fresh orange juice; 1 large red bell pepper, thinly sliced; 4 teaspoons rice vinegar, divided; 680 grams fresh or frozen sustainable salmon fillets (such as wild Alaskan); 1 teaspoons salt, divided

Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette might be just the main course you are searching for. This recipe makes 4 servings with 349 calories, 35g of protein, and 19g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, bell pepper, orange juice, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes around 32 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Combine carrot, orange juice, 1 tablespoon onion, 1 tablespoon olive oil, 2 teaspoons rice vinegar, honey, ginger, and 1/4 teaspoon salt in a mini food processor; process 1 minute or until well combined.

Ingredients you will need

Orange Juice

Rice Vinegar

Olive Oil

Carrot

Ginger

Honey

Onion

Salt

Equipment you will use

Food Processor

Place arugula, tomatoes, and bell pepper in a large bowl.

Ingredients you will need

Bell Pepper

Tomato

Arugula

Equipment you will use

Bowl

Add the remaining 1 tablespoon onion, 1 1/2 teaspoons olive oil, remaining 2 teaspoons vinegar, and sesame oil; toss well.

Ingredients you will need

Sesame Oil

Olive Oil

Vinegar

Onion

Sprinkle with 1/4 teaspoon salt; toss well.

Ingredients you will need

Salt

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Sprinkle fish with remaining 1/4 teaspoon salt and black pepper.

Ingredients you will need

Salt And Pepper

Fish

Add remaining 1 1/2 teaspoons olive oil to pan; swirl to coat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add fish to pan, skin side down; cook 6 minutes or until skin is browned and crisp. Turn fish over; cook 2 minutes or until desired degree of doneness. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet and 2 tablespoons vinaigrette.

Ingredients you will need

Vinaigrette

Fish

Equipment you will use

Frying Pan

Equipment

Food Processor

Bowl

Frying Pan

Ingredients

Servings:

1liters

ounces baby arugula (about loosely packed)0teaspoons

freshly ground black pepper 59milliliters

grated carrot 237milliliters

quartered cherry tomatoes 1teaspoons

dark sesame oil 1teaspoon

minced peeled fresh ginger 1teaspoon

honey 2Tbsps

extra-virgin olive oil, divided 2Tbsps

finely chopped onion or shallots, divided 3Tbsps

fresh orange juice 1large

red bell pepper, thinly sliced 4teaspoons

rice vinegar, divided 680grams

fresh or frozen sustainable salmon fillets (such as wild Alaskan)1teaspoons

salt, divided

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.