Salmon and Arugula Salad With Dijon Vinaigrette

Total Time
7mins
Prep 5 mins
Cook 2 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

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.