Salmon and Arugula Salad With Dijon Vinaigrette

Vicki in CT's Note:

Healthy, delicious, quick, and easy meal. Can easily be doubled.

• Total Time: 7 mins
• Prep Time: 5 mins
• Cook Time: 2 mins

Ingredients:

Servings: 2

• 2 (4 ounce) salmon fillets (bones and skin removed)
• seasoning (Paul Prudhomme's blackened fish magic or seasoning of your choice)
• drizzle olive oil (optional)
• arugula
• 1 -2 carrot, cut into ribbons using a vegetable peeler

Dressing

• 1 teaspoon Dijon mustard
• 1/2 teaspoon prepared horseradish sauce
• 1 tablespoon red wine vinegar
• garlic, to taste
• salt and pepper
• 2 tablespoons olive oil

Directions:

1. Heat non stick skillet on medium/high heat.
2. For dressing: In a large bowl combine dijon, horseradish, vinegar, salt, and pepper, and garlic. Whisk well. While wisking drizzle in 2 tablespoons olive oil.
3. Drizzle a very small amount of oil (optional) onto fish filet. Sprinkle liberally with seasoning of choice.
4. Cook salmon in skillet just until done turning once. If using thin fillets this should take very short amount of time, i.e. 2-5 minutes.
5. Place arugula in bowl that dressing was made. Toss well to combine.
6. Place dressed salad into two serving bowls. Top with carrot ribbons and hot cooked salmon.

Reviews

[evelyn/athens]

I used already poached salmon that I had on hand to make this and horseradish sauce left over from Germany and Eastern Europe! What a great way to use left-overs! Loved the richness of the salmon against the bite of the rocket and horseradish. Delicious.