Grilled Salmon and Arugula Salad

Grilled Salmon and Arugula Salad
Yields 4
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  1. 4 portions wild salmon (6 oz. each), skin and bones removed
  2. 4 cups baby arugula, baby spinach, or watercress
  3. 2 heads Belgian endive, leaves removed but kept whole
  4. 1 cup fresh berries (blueberries, blackberries, and/or raspberries)
  5. 1/4 cup walnut halves
Champagne Dressing
  1. 1 tablespoon lemon juice
  2. 1 teaspoon lemon zest
  3. 2 tablespoons champagne vinegar
  4. 1 tablespoon white wine
  5. 1 small shallot, minced
  6. 2 teaspoons raw honey
  7. 1/3 cup olive oil
  8. 1/2 teaspoon sea salt
  9. Back pepper to taste
  1. Whisk the ingredients for the Champagne Dressing together and set aside.
  2. Heat a grill to medium heat.
  3. Brush the salmon fillets with olive oil and season them with salt, pepper, and a drizzle of lemon juice.
  4. Combine the greens, endive, berries, and walnut halves in a salad bowl.
  5. Grill the salmon, 3 minutes per side. Remove from the grill and let rest.
  6. Toss the salad with some of the dressing and divide it equally between 4 plates.
  7. Place a piece of salmon on each plate and drizzle with any remaining champagne dressing.
Recipes for Life by Rita Thomas and Chef Erin Holm

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