Ingredients
- 6 cups arugula, washed and dried
- 1/2 small red onion, halved and thinly sliced
- 2 tablespoons sesame seeds
- 1/4 cup olive oil
- 2 tablespoons sesame oil
- 4 tablespoons seasoned rice wine vinegar
- 1 teaspoon tamari (or 1/2 teaspoon soy sauce)
- 1 teaspoon fresh minced ginger
- 1 teaspoon minced garlic
- 4 salmon fillets or steaks
- 1 teaspoon grapeseed oil
- Salt
- Freshly ground black pepper
Yield: 4 servings
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.
Nutritional Profile
(per serving)
Calories: 484
Total fat: 35 g
Saturated fat: 5 g
Protein: 36 g
Carbohydrates: 5 g
Fiber: 1 g
Sugars: 3 g
Cholesterol: 94 mg
Sodium: 557 mg
Vitamin A: 784 IU
Vitamin C: 5.4 mg
Vitamin E: 4 IU
Zinc: 1.6 mg
Beta-carotene: 529 mcg
Lutein and zeaxanthin: 1,067 mcg
Omega-3 fatty acids: 2.93 g
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.