Arugula & Salmon Salad with Lemon-Rosemary Vinaigrette

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Serves 4

Arugula & Salmon Salad with Lemon-Rosemary Vinaigrette

Rating: 41

Serving Size: 4

Ingredients

    
Salmon
  • 2 lbs. poached salmon fillets
  • 1 Tbs. olive oil
  • 1 garlic clove, crushed
  • 1/2 Tbs. fresh rosemary, minced
  • 1/4 cup white wine
  • 1/4 cup water
  • Salad & Vinaigrette
  • 3 Tbs.fresh lemon juice
  • 1 Tbs.Dijon mustard
  • 1 garlic cloves, pressed
  • 
1 Tbs. minced fresh rosemary
  • 2 Tbs. olive oil
  • 4 cups arugula leaves, washed well and drained
  • 1/2 cup grape tomatoes (halved if large)
  • 1/4 cup kalamata olives
  • 1/4 cup toasted walnuts
  • Freshly grated Asiago cheese

Instructions

  1. To poach salmon, heat 1 Tbs. olive oil in a large skillet. Place salmon fillets, flesh side down, in pan and sear (1 to 2 minutes).
  2. Flip salmon, sprinkle with a crushed garlic clove and 1/2 Tbs. minced of fresh rosemary leaves.
  3. Add 1/2 cup white wine and 1/2 cup water.
  4. Cover and poach just until done, about 6-8 minutes, depending on thickness of fillet.
  5. In a small bowl, combine lemon juice, mustard, garlic and rosemary. Gradually whisk in oil. Season to taste with salt and pepper, and set aside.
  6. In a medium bowl, toss arugula and enough dressing to lightly coat leaves. Divide arugula among four individual plates and sprinkle with cheese.
  7. Top each plate with a piece of salmon. Arrange tomatoes, olives and walnuts on the plates. Drizzle with remaining dressing and serve.
http://www.kscopewellness.com/arugula-salmon-salad-with-lemon-rosemary-vinaigrette/

 

 

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