Photo: Jennifer Causey Styling: Claire Spollen
Ask for salmon fillets from the head end of the fish--the tail end is much thinner.
Serves 4 (serving size: 1 fillet and about 1 1/2 cups salad)
1. Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.
2. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.
4. Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.