Friday, January 1, 2016

Pan Seared Salmon on Baby Arugula


    • 2 center-cut salmon fillets (6 oz. each)
    • 1 1/2 Tbsp fresh lemon juice
    • 1 1/2 Tbsp olive oil
    • Salt and freshly ground black pepper, to taste
  1. For the salad:
    • 3 cups baby arugula leaves
    • 2/3 cup grape or cherry tomatoes, halved
    • 1/4 cup thinly slivered red onion
    • Salt and freshly ground black pepper, to taste
    • 1 Tbsp extra-virgin olive oil
    • 1 Tbsp red-wine vinegar


    1. 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
    2. 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
    3. 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
    4. 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

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