Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette

12 Ratings
  • 5 10
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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.

By Rozanne Gold
Recipe by Cooking Light May 2012

Gallery

Credit: Mary Britton Senseney/Wonderful Machine; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
32 mins
total:
32 mins
Yield:
Serves 4
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
303 calories; fat 17.1g; saturated fat 2.4g; mono fat 8.3g; poly fat 4.8g; protein 29.7g; carbohydrates 8.9g; fiber 2.1g; cholesterol 82mg; iron 1.5mg; sodium 536mg; calcium 68mg.
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