Crispy Salmon And Arugula Salad With Carrot-Ginger Vinaigrette Recipe

Name: Crispy Salmon And Arugula Salad With Carrot-Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup grated carrot; 3 tablespoons fresh orange juice; 2 tablespoons finely chopped onion or shallots, divided; 2 tablespoons extra-virgin olive oil, divided; 4 teaspoons rice vinegar, divided; 1 teaspoon honey; 1 teaspoon minced peeled fresh ginger; 3/4 teaspoon salt, divided; 4 ounces baby arugula (about 6 cups loosely packed); 1 cup quartered cherry tomatoes; 1 large red bell pepper, thinly sliced; 1/2 teaspoon dark sesame oil; 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan); 1/4 teaspoon freshly ground black pepper

Servings: persons

1/4 cup grated carrot
3 tablespoons fresh orange juice
2 tablespoons finely chopped onion or shallots, divided
2 tablespoons extra-virgin olive oil, divided
4 teaspoons rice vinegar, divided
1 teaspoon honey
1 teaspoon minced peeled fresh ginger
3/4 teaspoon salt, divided
4 ounces baby arugula (about 6 cups loosely packed)
1 cup quartered cherry tomatoes
1 large red bell pepper, thinly sliced
1/2 teaspoon dark sesame oil
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
1/4 teaspoon freshly ground black pepper

1
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.
2
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.
3
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.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup grated carrot, 3 tablespoons fresh orange juice, 2 tablespoons finely chopped onion or shallots, divided, 2 tablespoons extra-virgin olive oil, divided, and more.

Yes, Crispy Salmon And Arugula Salad With Carrot-Ginger Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Salmon And Arugula Salad With Carrot-Ginger Vinaigrette

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