Sustainable Choice: May is the beginning of wild salmon season--a delicious, gorgeous, and sustainable option.
This dressing is so fresh, so addictive, you might want to spoon it over everything. Simply made from a base of carrots and orange juice, it has Asian overtones, as does the salad, with its droplets of roasted sesame oil and rice vinegar. This sophisticated dish comes together quickly and feels healthy as can be.
1/4 cup grated carrot
3 tablespoons fresh orange juice
2 tablespoons finely chopped onion or shallots, divided
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
1/4 teaspoon freshly ground black pepper
How to Make It
Combine carrot, orange juice, 1 tablespoon onion, 1 tablespoon olive oil, 2 teaspoons rice vinegar, honey, ginger, and 1/4 teaspoon salt in a mini food processor; process 1 minute or until well combined.
Place arugula, tomatoes, and bell pepper in a large bowl. Add the remaining 1 tablespoon onion, 1 1/2 teaspoons olive oil, remaining 2 teaspoons vinegar, and sesame oil; toss well. Sprinkle with 1/4 teaspoon salt; toss well.
Heat a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper. Add remaining 1 1/2 teaspoons olive oil to pan; swirl to coat. Add fish to pan, skin side down; cook 6 minutes or until skin is browned and crisp. Turn fish over; cook 2 minutes or until desired degree of doneness. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet and 2 tablespoons vinaigrette.
Delicious! Great light, healthy salad. Very easy to make.This would be very impressive to serve to guests. The only problem I had was trying to stop myself from picking at all the yummy salmon before getting it onto the plate & over to the table.
Very good recipe. I accidentally doubled the vinaigrette (didn't read carefully), so there was more for fish and salad. Flavors blend nicely. I served this alongside some brown and wild rice mix. Nice, light, spring dinner.
Reminded me of spa cuisine. The vinaigrette was a great topper for the salmon, even for a person who dislikes carrots. Salad was a light & right touch, second-string to the salmon, but good. We enjoyed this and the pork recipe from the May 2012 "Enlightened Cook;" after a quick google we found Michel Nischan's 3-ingredient vinaigrette she mentioned in the article: "3c apple cider reduced to 1/3c, then added to 1/4c apple cider vinegar & 1/2c extra virgin olive oil, then blended for two minutes" and will try that on pork, turkey or maybe a Fall salad. Good article.
This is my new favorite salad! It pairs so well with the salmon. It truly did feel very healthy yet totally satisfying. My husband thought that it could use other greens with the arugula but, I thought it was perfect as is.