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:

Quickview
351k Calories
29g Protein
19g Total Fat
12g Carbs
90% Health Score
Limit These
Calories
351k
18%

Fat
19g
30%

  Saturated Fat
2g
18%

Carbohydrates
12g
4%

  Sugar
8g
9%

Cholesterol
77mg
26%

Sodium
270mg
12%

Get Enough Of These
Protein
29g
60%

Vitamin B12
4µg
75%

Vitamin K
78µg
75%

Selenium
52µg
75%

Vitamin B6
1mg
64%

Vitamin B3
11mg
57%

Vitamin B2
0.58mg
34%

Phosphorus
323mg
32%

Potassium
1016mg
29%

Vitamin B5
2mg
26%

Copper
0.48mg
24%

Vitamin B1
0.35mg
24%

Folate
75µg
19%

Magnesium
63mg
16%

Vitamin E
2mg
14%

Vitamin C
10mg
13%

Iron
2mg
13%

Vitamin A
608IU
12%

Manganese
0.24mg
12%

Zinc
1mg
8%

Fiber
2g
8%

Calcium
69mg
7%

covered percent of daily need
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