Photo: Jennifer Causey Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 fillet and about 1 1/2 cups salad)

Ask for salmon fillets from the head end of the fish--the tail end is much thinner.

How to Make It

Step 1

Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.

Step 2

Place beans in a bowl; drizzle with 2 tablespoons caper mixture.

Step 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.

Step 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.

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