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

One serving of this tasty fresh fish salad packs in a full day's worth of omega-3 fatty acids. Keep refrigerated in an airtight container up to two days.

Tiffany Vickers Davis
Recipe by Cooking Light April 2014

Gallery

Iain Bagwell; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 4 (serving size: 1 cup arugula and 2/3 cup salmon mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork.

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  • Combine salmon, 1 table­spoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.

  • Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

354 calories; fat 19.4g; saturated fat 4.6g; mono fat 8.6g; poly fat 4g; protein 38g; carbohydrates 5g; fiber 1g; cholesterol 97mg; iron 1mg; sodium 297mg; calcium 65mg.
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