Warm Salmon and Cherry Arugula Salad
Warm Salmon and Cherry Arugula Salad is a gluten free, dairy free, paleolithic, and primal main course. This recipe serves 4 and costs $4.33 per serving. One serving contains 351 calories, 30g of protein, and 20g of fat. 76 people have tried and liked this recipe. This recipe from Go Dairy Free requires arugula, radicchio, shallots, and fresh ginger. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 99%, this dish is outstanding. Try Warm Salmon And Arugula Pasta Salad, Smoked-Salmon Quesadillas with Warm Tomatoes and Arugula, and Warm Potato Salad with Arugula for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
6 cups loosely packed arugula (about 3 ounces)
1-1/2 cups thawed frozen tart cherries
1/4 cup tart cherry juice
1-1/2 teaspoons grated fresh ginger
1 teaspoon ground turmeric
1/2 large jalapeño (halved lengthwise), seeded and thinly sliced
3 tablespoons olive oil, divided
1/2 small head radicchio, cored and shredded
2 tablespoons red wine vinegar
4 5-ounce salmon fillets, about 3/4-inch thick
Salt and pepper, to taste
3 shallots, sliced
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
In large bowl, whisk together the vinegar, turmeric, and 2 tablespoons of the olive oil. Add the arugula and radicchio, and toss. Add salt and pepper, to taste, and divide mixture among 4 plates.Season salmon with salt and pepper. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon and cook until barely opaque throughout, about 2 to 3 minutes per side. Arrange the cooked salmon on top of the salads.Reduce the heat to medium, and add the shallots and jalapeño to your skillet. Cook, stirring occasionally, until tender, about 2 to 3 minutes. Add the cherries and ginger, and cook, stirring occasionally, until heated through. Add the cherry juice; increase heat to medium-high, and cook, scraping up any browned bits, until the juice is almost entirely evaporated, about 2 to 3 minutes. Add salt and pepper to taste.Spoon the cherry mixture over the salmon and serve.
Step by step:
1. In large bowl, whisk together the vinegar, turmeric, and 2 tablespoons of the olive oil.
2. Add the arugula and radicchio, and toss.
3. Add salt and pepper, to taste, and divide mixture among 4 plates.Season salmon with salt and pepper.
4. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the salmon and cook until barely opaque throughout, about 2 to 3 minutes per side. Arrange the cooked salmon on top of the salads.Reduce the heat to medium, and add the shallots and jalapeño to your skillet. Cook, stirring occasionally, until tender, about 2 to 3 minutes.
6. Add the cherries and ginger, and cook, stirring occasionally, until heated through.
7. Add the cherry juice; increase heat to medium-high, and cook, scraping up any browned bits, until the juice is almost entirely evaporated, about 2 to 3 minutes.
8. Add salt and pepper to taste.Spoon the cherry mixture over the salmon and serve.
Nutrition Information:
covered percent of daily need
