Crispy Salmon And Arugula Salad With Carrot-Ginger Vinaigrette

Way back when I was eating meat {when I didn't need Botox and thought muffin tops were the tops of muffins} I never ate seafood. Didn't know how to prepare it at home and why would I make that bland choice when dining out when I had so many other more exciting meat and poultry options? I am not sure if I began to appreciate seafood in the last 8 years because I elected to become a pescatarian vs. a vegetarian or because seafood preparation has come a long way in America. In my early years, fillets were always breaded and deep fried and as a younger adult, when fine dining was de rigueur, fillets were misted with a little bit of lemon juice and a sneeze of salt and pepper. Or maybe drizzled with a cream sauce, which is not my thing. Nowadays, thankfully, seafood has come to the forefront in American cooking as we continue to redefine what American cooking is and as we continually gain inspiration from international cuisine. 

I like most seafood but the one variety I specifically seek out is salmon. Salmon is continually touted as being the most nutritious fish and one that should be a staple in our diets. Wild Alaskan salmon, in particular, is high in Omega 3 fatty acids and contains very low levels of mercury. I am sold on the value of salmon and have become a salmon recipe collector.  I have so many favorites that I am excited to share and this is one of my recent discoveries. This Asian-inspired dish features a bed of crisp vegetables dressed with a touch of rice vinegar and sesame oil and pan sauteed salmon finished with a drizzle of an addictive carrot-ginger vinaigrette. Healthy, bursting with flavor, quick and easy to prepare. That is my definition of a perfect dinner! And a great way to lose that muffin top.

Crispy Salmon And Arugula Salad With Carrot-Ginger Vinaigrette

1/4 c grated carrot

3 T fresh orange juice

2 T finely chopped onion or shallot

2 T olive oil

4 t rice vinegar

1 t honey

1 t peeled, minced ginger

3/4 t salt

6 c baby arugula

1 c quartered cherry tomatoes

1 large red bell pepper, quartered and thinly sliced

1/2 t sesame oil

4 wild Alaskan salmon fillets, skin on (5-6 oz each)

1/4 t freshly ground pepper

Combine carrot juice, 1 T onion, 1 T olive oil, 2 t rice vinegar, honey, ginger and 1/4 t salt in a mini food processor; process for about 1 minute until well combined.  Set aside.

Place arugula, tomatoes and bell pepper in a bowl. Add the remaining 1 T onion, 1 t + 1/2 t olive oil, remaining 2 t vinegar and sesame oil; toss well. Sprinkle with 1/4 t salt; toss well.

Heat a non-stick skillet over medium high heat. Sprinkle fish with remaining 1/4 t salt and black pepper. Add remaining 1 t + 1/2 t olive oil to the skillet and swirl to coat. Add the fish to the pan, skin side down until skin is browned and crisp {9 minutes for me}. Turn fish over and cook until desired degree of doneness{30 seconds for me}.

Arrange salad on 4 plates. Top each salad with 1 fillet and 2 T vinaigrette.

Serves 4.

Source:  Cooking Light