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Pan Seared Salmon on Baby Arugula




Source of Recipe


Epicurious
Pan Seared Salmon on Baby Arugula

http://www.epicurious.com/images/recipesmenus/2008/2008_april/242445_116.jpg

Baby arugula is sold prepackaged in markets. It has a clean, sharp flavor.
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Ingredients

2 center-cut salmon fillets (6 oz. each)
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper, to taste


For the salad:

3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly slivered red onion
Salt and freshly ground black pepper, to taste
1 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar

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Preparation

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.
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Nutritional Information

Nutritional analysis per serving: 390 calories, 4g carbs, 40g protein, 23g fat, 105mg cholesterol.

Read More http://www.epicurious.com/recipes/food/views/Pan-Seared-Salmon-on-Baby-Arugula-242445#ixzz1jTBEfzVU