Salmon And Arugula Salad With Dijon Vinaigrette

Name: Salmon And Arugula Salad With Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (4 ounce) salmon fillets (bones and skin removed); seasoning (Paul Prudhomme's blackened fish magic or seasoning of your choice); drizzle olive oil (optional); arugula; 1 -2 carrot, cut into ribbons using a vegetable peeler; Dressing; 1 teaspoon Dijon mustard; 1/2 teaspoon prepared horseradish sauce; 1 tablespoon red wine vinegar; garlic, to taste; salt and pepper; 2 tablespoons olive oil

Servings: persons

2 (4 ounce) salmon fillets (bones and skin removed)
seasoning (Paul Prudhomme's blackened fish magic or seasoning of your choice)
drizzle olive oil (optional)
arugula
1 -2 carrot, cut into ribbons using a vegetable peeler
Dressing
1 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish sauce
1 tablespoon red wine vinegar
garlic, to taste
salt and pepper
2 tablespoons olive oil

1
Heat non stick skillet on medium/high heat.
2
For dressing: In a large bowl combine dijon, horseradish, vinegar, salt, and pepper, and garlic. Whisk well. While wisking drizzle in 2 tablespoons olive oil.
3
Drizzle a very small amount of oil (optional) onto fish filet. Sprinkle liberally with seasoning of choice.
4
Cook salmon in skillet just until done turning once. If using thin fillets this should take very short amount of time, i.e. 2-5 minutes.
5
Place arugula in bowl that dressing was made. Toss well to combine.
6
Place dressed salad into two serving bowls. Top with carrot ribbons and hot cooked salmon.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 (4 ounce) salmon fillets (bones and skin removed), seasoning (Paul Prudhomme's blackened fish magic or seasoning of your choice), drizzle olive oil (optional), arugula, and more.

Yes, Salmon And Arugula Salad With Dijon 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.

That's it — enjoy your meal!