Vinaigrette Ingredients:
1/4 cup shallots, minced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoon fresh lemon juice
1/2 tablespoon ground mustard
1/2 tablespoon honey
Salt and pepper, to taste
Salad Ingredients:
2 large oranges, peel and segment
5 cups (5oz) arugula
1 fennel bulb, cored, quartered and thinly sliced
4 6oz salmon
vegetable oil for grilling
salt and pepper, to taste
Directions:
Vinaigrette Dressing:
In a medium bowl whisk together all the ingredients and season with salt and pepper, to taste.
Salad:
In a large serving bowl add the arugula, orange segments and thinly sliced fennel. Drizzle on the vinaigrette and toss to coat. Taste and adjust seasoning, if needed.
Salmon:
Lightly coat your grill or stove top grill pan with vegetable oil. Preheat over medium heat. Pat salmon dry with a paper towel and season with salt and pepper. Place on the grill top side down and DO NOT FLIP until the salmon releases easily from the grill, about 3-4 minutes. Using a fish spatula carefully flip and cook an additional 2-3 minutes. Internal temperature should reach 135F.
To serve:
Transfer salmon to the top of the salad and drizzle any unused vinaigrette on top. Serve immediately. Yum Yum.
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