Salmon and Arugula Salad With Dijon Vinaigrette

Recipe by Vicki in CT
READY IN: 7mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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