WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
CHICKPEA, SALMON AND ARUGULA SALAD
For a quick and tasty meal that's ready in only 30 minutes, add baked salmon to a fresh salad made with chickpeas, arugula, herbs and olives. Top with our zesty homemade Dijon dressing.
Provided by By Paula Kittelson
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 17
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet. Drizzle with 1 teaspoon oil.
- Bake 18 to 20 minutes or until fish flakes easily with fork.
- Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended. Add salt and pepper to taste.
- Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.
Nutrition Facts : ServingSize 1 Serving
ARUGULA SALAD WITH ASIAGO AND CRANBERRIES
This simple salad combines peppery arugula, nutty Asiago cheese, and sweet cranberries, topped off with buttery pine nuts.
Provided by France C
Categories Arugula Salad
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
- Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 6.7 g, Cholesterol 6.3 mg, Fat 11.1 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 94.2 mg, Sugar 4.4 g
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