Grilled Salmon with Arugula Salad
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.Download recipe and shopping list
Ingredients
- 6 cups arugula, washed and dried
- 1/2 small red onion, halved and thinly sliced
- 2 tbsp sesame seeds
- 4 tbsp seasoned rice wine vinegar
- 1 tsp tamari (or 1/2 teaspoon soy sauce)
- 1 tsp fresh minced ginger
- 1 tsp minced garlic
- 4 salmon fillets or steaks
- 1 tsp grapeseed oil
- salt
- freshly ground black pepper
Instructions
- To prepare the vinaigrette, whisk the olive and sesame oils, rice wine vinegar, tamari, ginger and garlic.
- Prepare the grill. Lightly coat both sides of each fillet with grapeseed oil and season with salt and pepper. Grill skin side down until the skin is crisp, about 5 minutes. Flip and cook the second side 2 minutes, or until done. Toss the arugula with the sesame seeds and vinaigrette, and divide among 4 dinner plates. Top each salad with salmon and serve.
Nutrition
Serving: 1servingCalories: 484kcalCarbohydrates: 5gProtein: 36gFat: 35gSaturated Fat: 5gCholesterol: 94mgSodium: 557mgFiber: 1gSugar: 3gVitamin A: 784IUVitamin C: 5.4mgVitamin E: 4IUZinc: 1.6mgBeta-carotene: 529μgOmega-3 fatty acids: 2.93gLutein and zeaxanthin: 1067μg
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