Sunday, January 9, 2011

Sauteed Salmon and Arugula Salad with Tomato Vinaigrette

This is a 20-minute meal that includes a healthy dose of Omega-3s plus vitamins D, B12, niacin, selenium, B6, and magnesium (source: The peppery arugula  and balsamic tomato vinaigrette perfectly balance the salmon's distinct flavor. If you can't find wild salmon, substitute another sustainable fish.

Makes 4 servings.

Adapted from Cooking Light, July 2010.

4 6 oz wild salmon fillets
3/4 tsp sea salt, divided
1/2 tsp black pepper, divided
4 tsp balsamic vinegar
3 Tbsp extra-virgin olive oil, divided
2 tsp minced shallots
1 pint grape tomatoes, halved
5 cups loosely packed arugula
2 Tbsp pine nuts, toasted

  1. Heat a large skillet over medium-high heat. Sprinkle fillets with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 Tbsp olive oil, then add fillets to pan. Cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover and keep warm. Wipe pan clean with paper towels.
  2. While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.
  3. Return pan to medium-high heat. Add tomatoes, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper. Sautee for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette; toss to combine.
  4. Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet. Spoon about 1/2 cup tomato mixture over each salad and sprinkle with 1 1/2 tsp nuts.

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