SALMON CAKES WITH ARUGULA SALAD
Provided by Barton Seaver
Categories Mustard Mayonnaise Arugula Shallot Dill Capers Breadcrumbs Self
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.
- Form into 8 patties (1/3 cup each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoon dill and 1/2 teaspoon shallot; season with salt and black pepper.
- Toss arugula with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.
PAN SEARED SALMON ON BABY ARUGULA
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
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.
LINGUINE WITH SALMON AND ARUGULA
Provided by Amy Lesen
Categories Fish Pasta Tomato Sauté Quick & Easy Salmon Arugula White Wine Spring Noodle Capers Bon Appétit California
Yield Makes 4 Servings
Number Of Ingredients 15
Steps:
- Melt butter with olive oil in heavy large skillet over medium heat. Add shallots and garlic; sauté 3 minutes. Add tomatoes and cook just until tender, about 5 minutes. Increase heat to medium-high. Add wine, clam juice, lemon juice and marjoram; simmer 5 minutes. Add salmon and simmer until almost cooked through, stirring occasionally, about 5 minutes. Add arugula, capers and fresh herbs to salmon mixture. Simmer until salmon is just cooked through and arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta well and return to pot. Add salmon-arugula mixture to pasta and toss to coat. Serve warm.
PAN-SEARED SALMON ON BABY ARUGULA SALAD
Make and share this Pan-Seared Salmon on Baby Arugula Salad recipe from Food.com.
Provided by TXOLDHAM
Categories < 30 Mins
Time 16m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place the salmon in a shallow bowl. Toss with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
- Cook the salmon, skin down in a nonstick skillet over medium-high heat for 2 to 3 minutes. Reduce heat to medium, cover pan and cook till cooked through, about 3 to 4 minutes.
- Combine the salad ingredients and just before serving, salt and pepper and drizzle with oil and vinegar.
- Serve salmon atop the salad.
Nutrition Facts : Calories 373.5, Fat 23.1, SaturatedFat 3.3, Cholesterol 87.5, Sodium 126.4, Carbohydrate 6.4, Fiber 1.4, Sugar 1.7, Protein 35
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