Sun 24 Feb 2013
Need to get a healthy supper on the table in 20 minutes? Try this pan-seared salmon and salad recipe from Food and Wine. Sear the salmon in a skillet and, while it is resting, sauté cherry or grape tomatoes and a sliced shallot. Toss the warm veggies with the arugula and a lemon-mustard dressing and dinner is ready. This recipe would work well with other types of fish, such as halibut. If you don’t use arugula, use a sturdy green that won’t wilt too much when the warm vegetables are added, such as spinach or kale.
Avoiding Additives and Preservatives
For the dressing be sure to use fresh lemon juice, as the concentrates contain artificial ingredients. Look for a Dijon without white wine and sulfites, such as PC Old-Fashioned Dijon.
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Four 6-ounce salmon fillets with skin
1 cup grape tomatoes, halved
1 medium shallot, halved and thinly sliced
5 ounces baby arugula (6 packed cups)
¼ cup thinly sliced basil leaves
In a small bowl, whisk 2 tablespoons of the olive oil with the lemon juice and mustard and season with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper. Cook the salmon skin side down over moderately high heat until the skin is very crisp and golden, about 5 minutes. Flip the fillets and cook until opaque in the center, about 4 minutes. Transfer the salmon to plates, skin side up. Pour off the oil in the skillet.
Heat the remaining 1 tablespoon of olive oil in the pan. Add the tomatoes and shallot and cook over moderately high heat, stirring occasionally, until browned in spots, about 2 minutes. Season with salt and pepper.
In a large bowl, toss the arugula with the basil, dressing, tomatoes and shallots. Mound the salad beside the salmon and serve. Serves 4.
From Food and Wine magazine