Arugula With Roasted Salmon And New Potatoes Recipes

PAN SEARED SALMON ON BABY ARUGULA

Pan Seared Salmon on Baby Arugula image

Provided by Sheila Lukins

Categories Tomato Low Carb Quick & Easy Low Cal Low Sodium Dinner Salmon Arugula Healthy Parade Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Servings: Makes 2 servings

Number Of Ingredients 11

Ingredients

2 center-cut salmon fillets (6 oz. each)
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper, to taste
For the salad:
3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly slivered red onion
Salt and freshly ground black pepper, to taste
1 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar

Steps:

1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

CORIANDER CRUSTED SALMON ON WARM POTATO AND ARUGULA

Coriander Crusted Salmon on Warm Potato and Arugula image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 (5-ounce) salmon fillets
2 tablespoons ground coriander seeds
2 tablespoons ground black pepper
3 teaspoons Dijon mustard
1 teaspoon soy sauce
1 ounce chopped chives
1 red onion, sliced
3 teaspoons rice wine vinegar
6 tablespoons olive oil
8 ounces red Catskill cranberry potatoes
8 ounces blue potatoes
6 ounces arugula
2 ounces lime juice
1 teaspoon freshly ground black pepper
Salt

Steps:

Preheat the oven to 350 degrees F.
Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm.
In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside.
With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
In a bowl, mix the arugula with the lime juice, black pepper, and salt.
To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate.

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