Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Laura Zapalowski
Recipe by Cooking Light June 2016

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Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 fillet and about 1 1/2 cups salad)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Nutrition Facts

387 calories; fat 15.4g; saturated fat 2.4g; mono fat 7.2g; poly fat 2.2g; protein 40g; carbohydrates 21g; fiber 8g; cholesterol 78mg; iron 3mg; sodium 599mg; calcium 136mg; sugars 3g.
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