Salmon With Roasted Grapes Arugula Recipes

SALMON WITH ROASTED GRAPES & ARUGULA

Steps:

• Preheat broiler with a rack set 3" from heat. Toast pine nuts in a medium fry pan over medium low heat until golden, stirring often, 4 to 7 minute Pour into a bowl and let cool.
• Broil until fish is still a bit rare in center (cut to test) about 4-6 min., fillets will continue to cook as they sit. Grapes should be a bit wrinkled, if not, transfer fish to a plate and broil grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 teaspoons thyme.
• In a small bowl prepare the dressing. Whisk together remaining 5 tablespoons oil, 1/2 teaspoons salt, and 1/4 tsp pepper with the vinegar, mustard and garlic until emulsified. In a large bowl, toss arugula with half of pine nuts and a third of balsamic dressing.
• Arrange salad on a platter. Set salmon on top, overlapping pieces a bit. Gently combine remaining pine nuts with grapes, spoon grape mixture over fish. Serve with remaining dressing on the side; serve with lemon wedges if desired.

SALMON WITH ROASTED GRAPES AND ARUGULA SALAD

Steps:

• Preheat broiler with a rack set about 3 in. from heat. Toast pine nuts in a medium frying pan over medium-low heat until golden, stirring often, 4 to 7 minutes. Pour into a bowl and let cool.
• Set salmon and grapes on a rimmed baking sheet, leaving some space around fish. Drizzle everything with 1 tbsp. oil and sprinkle with 1 tsp. thyme and 1/4 tsp. each salt and pepper. Turn fish and grapes to coat, setting salmon skin side down if fillets have skin.
• Broil until fish is still a bit rare in center (cut to test), 4 to 6 minutes; fillets will continue to cook as they sit. Grapes should be a bit wrinkled; if not, transfer fish to a plate and broil grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 tsp. thyme.
• In a small bowl, whisk together remaining 5 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper with the vinegar, mustard, and garlic until emulsified. In a large bowl, toss arugula with half of pine nuts and a third of balsamic dressing.
• Arrange salad on a platter. Set salmon on top, overlapping pieces a bit. Gently combine remaining pine nuts with grapes; spoon grape mixture over fish. Serve with remaining dressing on the side and lemon wedges if you like.

SALMON WITH ROASTED GRAPES AND ARUGULA

Steps:

• Prehead broiler with a rack set 3" from heat. Toast pine nuts in a frying pan over medium-low heat until golden, stiring often, 4 to 7 minutes; pour into a bowl to cool.
• Set salmon and grapes on a rimmed baking sheet, leaving some space around the fish, drizzle everthing with 1 tablespoons oil and sprinkle with 1 teaspoons thyme and 1/4 each salt and pepper. Turn fish and grapes to coat,setting salmon skin side-down if fillets have skin.
• Broil until fish is still a bit rare in center (cut to test) 4-6 min., fillets will continue to cook as they sit, grapes should be a bit wrinkled, if not, transfer fish to a plate and broil the grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 teaspoons thyme.
• In a small bowl whisk together remaining 5 tablespoons oil, 1/2 teaspoons salt and 1/4 tsp.pepper with the vinegar, mustard and garlic until emulsified. In a large bowl, toss arugula and half of pine nuts and a third of balsamic dressing.
• Arrange salad on a platter. Set salmon on top, overlapping pieces a bit. Gently combine remaining pine nuts with grapes; spoon grape mixture over fish and serve with remaining dressing on the side and lemon wedges if desired.