Monday, August 30, 2010
Sautéed Salmon and Arugula Salad with Tomato Vinaigrette
Salmon- 4 six ounce pieces
Balsamic vinegar- 1 tablespoon
Olive oil- 2 tablespoons
Sweet Onion- 1 tablespoon (minced)
Grape Tomatoes- 1 pint (halved)
Basil- 2 tablespoons (fresh, chopped)
Arugula- 5 cups
Pine nuts- 3 tablespoons (toasted)
Salt & Pepper- to taste
Method to the Madness
1) Season the fillets with salt & pepper; in a nonstick sauté pan over med-high heat add some Olive oil (thin coat will do). Add the fillets and cook for 3 minutes or until browned, flip fillets and cook for another 3-4 minutes or desired degree of doneness. Remove from pan and wipe pan with paper towel.
2) In a mixing bowl add vinegar and slowly whisk in the oil; add the onion, basil and season with salt & pepper. You can do this while fish cooks. Watch the salt you add I find Balsamic is a little salty to begin with.
3) In the same pan you cooked the fish, return to med-high heat and add the tomatoes; sauté until soften about 3 minutes. Season with salt & pepper then add to the vinaigrette, toss with the arugula and plate, top with the salmon garnish with the pine nuts.
Posted by Paul Jennette at 7:55 AM