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Pan Seared Salmon Salad
- Two, 4 ounce portion of salmon
- Sea salt and freshly ground black pepper (I use one of those McCormack Spice Blends in the grinder - there are many to choose from and contain salt pepper plus herbs!)
- 4 cups Arugula or watercress per person, it is grown packaged in plastic clamshells
- Olive oil
- Balsamic vinegar glaze (or just the vinegar is fine)
- 10 Grape tomatoes
- 2 tablespoons pine nuts, or sliced toasted almonds
- Heat a small nonstick skillet over medium high heat until smoking hot. Rub the salmon with a tiny bit of olive oil on all sides and season on all sides with salt and pepper. Place 'orange' flesh side down in the hot pan. Do not move the salmon, allow it to form a nice golden crust.
- Turn the salmon after 3 minutes and again cook without moving it. Salmon is cooked in 8 minutes per one inch of thickness of fillet - this is 3 to 4 minutes per side. (If your salmon is ½ inch thick, that would be 4 minutes total, or 2 minutes per side.) Remove to a plate and after it cools for a minute, remove the skin by grabbing the corner with your fingers - it should peel right off.
- Place the arugula in a medium bowl, season with salt and pepper, add 2 tablespoons olive oil, 2 teaspoons balsamic glaze and toss to lightly coat. Arrange dressed arugula on dinner plate, add tomatoes, sprinkle with pine nuts, place salmon in center of plate, drizzle with additional balsamic glaze and serve immediately.