I *love* this recipe. And each time we make it, I’m stunned that we don’t make it more often! It works year-round – even when tomatoes aren’t in season (sauteeing those grape tomatoes brings out the flavor of even winter greenhouse-grown tomatoes). It also goes well with any wine – white, rose, red – which is a rarity (at least for us!). Enjoy this on its own, or add an additional vegetable, side, or even bread.
Sautéed Salmon and Arugula Salad with Tomato Vinaigrette
Adapted from Cooking Light, July 2010
4 (6-ounce) wild salmon fillets (skin-on, then remove skin after cooking)
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil
2 teaspoons minced shallots
1 pint grape tomatoes, halved (2 cups)
5 cups loosely packed arugula
1. Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add fillets to pan, flesh-side down; 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.
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 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté 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 (remove skin before placing). Spoon about 1/2 cup tomato mixture over each salad.
Total Fat: 11.7 g
Saturated Fat: 2.2 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 3.4 g
Cholesterol: 127.5 mg
Sodium: 534.0 mg
Potassium: 266.6 mg
Total Carbohydrate: 5.5 g
Dietary Fiber: 1.3 g
Sugars: 0.5 g
Protein: 35.8 g