ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE
Steps:
- In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
- Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.
SALMON CONFIT IN OLIVE OIL WITH ARUGULA SALAD AND BALSAMIC VINEGAR
Provided by Christian Delouvrier
Categories Salad Fish Leafy Green Appetizer Cocktail Party Quick & Easy Dinner Vinegar Salmon Arugula Shower Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.
- 2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.
- 3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.
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.
ARUGULA SALAD WITH BALSAMIC DRESSING
Provided by Pierre Franey
Categories easy, salads and dressings
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put mustard in a small mixing bowl and add vinegar. Beat to a thin paste. Add garlic, salt, pepper and water. Blend well.
- Beat the mixture vigorously while adding the oil.
- Rinse arugula thoroughly and pat leaves dry. There should be about 8 cups. Put in a mixing bowl.
- Add onion and eggs and pour the dressing over all. Toss to blend well and add croutons
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 241 milligrams, Sugar 2 grams, TransFat 0 grams
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.
People also searched
More about "salmon confit in olive oil with arugula salad and balsamic vinegar recipes"
BALSAMIC SALMON {GLAZED AND BAKED} – WELLPLATED.COM
From wellplated.com
Ratings 49Calories 325 per servingCategory Main Course
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray.
- In a small skillet, heat the olive oil over medium. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn. Add the balsamic vinegar, honey, mustard, salt and pepper. Whisk and simmer until the mixture thickens, about 4 minutes.
- Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze. Bake for 5 minutes, brush again with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through. Sprinkle with chopped parsley and serve. Bask in applause from your Valentine.
SALMON CONFIT • THE HEALTHY FOODIE
From thehealthyfoodie.com
4.5/5 (25)Total Time 1 hr 15 minsCategory AppetizerCalories 305 per serving
- In a shallow bowl or rimmed plate, combine the lemon zest, chopped dill, coarse sea salt and maple sugar flakes. Mix well.
- Rub the salmon fillets with the spices on both sides and send them to fridge, uncovered, for 30 to 45 minutes.
- Place the fish in an ovenproof dish that's just large enough to accommodate them and cover them completely with olive oil. (the larger the container, the more oil you will need)
ROASTED SALMON WITH FRESH ARUGULA SALAD - OLIVA!
From olivaevoo.com
Servings 4Estimated Reading Time 2 minsCategory SaladsTotal Time 25 mins
SALMON, ARUGULA, AND AVOCADO SALAD RECIPE — THE MOM 100
From themom100.com
PAN-ROASTED SALMON WITH ARUGULA AND AVOCADO SALAD RECIPE
From seriouseats.com
ARUGULA SALAD WITH MY FAVORITE BALSAMIC VINAIGRETTE
From tasteslovely.com
ARUGULA SALMON SALAD WITH CAPERS AND PARMESAN - SKINNYTASTE
From skinnytaste.com
SALMON ARUGULA SALAD WITH AVOCADO AND GOAT CHEESE - WHAT …
From whatmollymade.com
OLIVE OIL SALMON CONFIT | RECIPES | FAVUZZI | OLIVE OILS AND FINE ...
From favuzzi.com
SUPER SIMPLE ARUGULA SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
SALMON AND ARUGULA SALAD - HUMBL HABITS
From humblhabits.com
MEDITERRANEAN SALMON SALAD WITH A BALSAMIC VINAIGRETTE - MY …
From myanosmickitchen.com
CHEF PAT’S GARLIC POACHED SALMON WITH BALSAMIC VINEGAR AND …
From theolivetaprecipes.com
EASY BALSAMIC SALMON SALAD - THE STAY AT HOME CHEF
From thestayathomechef.com
GRILLED SALMON, ASPARAGUS AND ARUGULA SALAD WITH BERRY …
From edsmith.com
SALMON QUINOA SALAD WITH BALSAMIC VINAIGRETTE - A SASSY SPOON
From asassyspoon.com
GRILLED SALMON OVER CHILLED TOMATO ARUGULA SALAD
From 2sistersrecipes.com
SALMON & ARUGULA SALAD - THE STRAWBERRY KITCHEN
From strawberrykitchenblog.com
You'll also love