- 1/4 cup pine nuts
- 4 sockeye salmon fillets (each 6 oz. and about 1/2 in. thick), pin bones removed*
- 2 cups seedless red grapes
- 6 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons finely chopped fresh thyme leaves, divided
- 3/4 teaspoon fine sea salt, divided
- 1/2 teaspoon pepper, divided
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 6 cups loosely packed baby arugula
- Lemon wedges (optional)
- calories 596
- caloriesfromfat 62 %
- protein 39 g
- fat 42 g
- satfat 6 g
- carbohydrate 18 g
- fiber 1.8 g
- sodium 411 mg
- cholesterol 105 mg
How to Make It
Preheat broiler with a rack set about 3 in. from heat. Toast pine nuts in a medium frying pan over medium-low heat until golden, stirring often, 4 to 7 minutes. Pour into a bowl and let cool.
Set salmon and grapes on a rimmed baking sheet, leaving some space around fish. Drizzle everything with 1 tbsp. oil and sprinkle with 1 tsp. thyme and 1/4 tsp. each salt and pepper. Turn fish and grapes to coat, setting salmon skin side down if fillets have skin.
Broil until fish is still a bit rare in center (cut to test), 4 to 6 minutes; fillets will continue to cook as they sit. Grapes should be a bit wrinkled; if not, transfer fish to a plate and broil grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 tsp. thyme.
In a small bowl, whisk together remaining 5 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper with the vinegar, mustard, and garlic until emulsified. In a large bowl, toss arugula with half of pine nuts and a third of balsamic dressing.
Arrange salad on a platter. Set salmon on top, overlapping pieces a bit. Gently combine remaining pine nuts with grapes; spoon grape mixture over fish. Serve with remaining dressing on the side and lemon wedges if you like.
*Ask your fishmonger to remove bones, or go to sunset.com/salmonvideo to see how.