Thursday, January 13, 2011

Salmon and Arugula with Lemon-Balsamic Dressing

This is a perfect meal for one, or two, or three...what I mean is it's easy to scale. I am cooking for one tonight and this is one of my favorite ways to prepare a quick salmon dinner. The quantities below are for 4 servings. For one, I halved the dressing recipe (and had leftovers) and used one salmon fillet. I had enough arugula with this to fill me up, but feel free to add another veggie if you have a bigger appetite. Enjoy!

Serves 4.

Adapted from

2 Tbsp plus 2 tsp balsamic vinegar
2 Tbsp plus 2 tsp extra virgin olive oil (plus more for steamer rack)
4 tsp fresh lemon juice
4 small garlic cloves, minced
2 tsp finely grated lemon zest
sea salt, to taste
freshly ground black pepper, to taste
4 6-oz salmon fillets, skin removed
1 large bunch arugula

  1. Combine first 7 ingredients in a small bowl and whisk to combine. Set aside.
  2. Add about one inch of water in a large, deep skillet. Bring water to a boil, reduce heat to medium, and place bamboo steamer inside pan.
  3. Oil top rack and place salmon fillets on top in a single layer. Use both racks of the steamer, if needed, making sure to oil each rack. Place lid on steamer.
  4. Steam salmon for approximately 5 minutes or until the fish flakes easily with a fork.
  5. While fish is steaming, arrange arugula on each plate. Drizzle a little dressing and toss to combine.
  6. To serve, place salmon on top of arugula and drizzle with a little more dressing.

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