Salmon and Arugula Salad With Dijon Vinaigrette
photo by Vicki in CT
- Ready In:
- 7mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 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
- Heat non stick skillet on medium/high heat.
- 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.
- Drizzle a very small amount of oil (optional) onto fish filet. Sprinkle liberally with seasoning of choice.
- 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.
- Place arugula in bowl that dressing was made. Toss well to combine.
- Place dressed salad into two serving bowls. Top with carrot ribbons and hot cooked salmon.
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RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>