Name: Salmon & Arugula Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 1/4 cup extra-virgin olive oil; 2 Tbs. balsamic vinegar; 1/2 tsp. kosher salt; 1/4 tsp. fresh cracked pepper; 4 tsp. capers; 2 skinless salmon fillets(about 6-8 oz. each); 6 oz arugula – mixed spring greens would work here, too.; 10 cherry tomatoes, halved(great if you can get a mix of colors—red, yellow & orange); 1/4 cup sliced red onion; 1/3 cup sliced English cucumber, semi-peeled; 1/4 cup shaved or shredded Parmesan cheese; 1/4 cup toasted slivered almonds or pine nuts

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The Strawberry Kitchen of my youth didn’t serve up much fish.

In the 1970s, fish was what Catholics ate on Fridays. We weren’t Catholic. Plus, on Fridays my parents would typically load us in the back of the Country Squire wagon and head out to Shakey’s Pizza or Pappy’s Hamburgers before taking in some sort of family-friendly movie (Herbie the Love Bug! The Double McGuffin!) at the Rocking Chair theater. But I digress.

Eventually, I started to wade into the shallows of seafood consumption. My “gateway fish” was the fried shrimp that my mother would order when we went to a seafood restaurant–I’d pilfer a few and smother ’em in ketchup. My best friend Page’s mom made a mean fried fish (which I also smothered in ketchup), and from there I ventured out to grouper and red snapper, usually sautéed in butter and almonds. I discovered it’s actually kind of a sin to live on the peninsula of Florida, where you’re almost never more than an hour from the seashore, and not appreciate the culinary bounty of the ocean.

These days, fish is on our menu a couple times a week. This recipe is a particular favorite, because all the flavors come together beautifully and it’s easy to assemble. As a bonus, it’s really healthy, but don’t let that dissuade you. I promise that anything that tastes like diet food doesn’t merit a repeat performance at the Owens dinner table.

PS–This tastes much better if you don’t smother it in ketchup. Promise.

RECIPE Details

Servings

2 Servings

Prep time

30 Minutes

Cooking time

5 Minutes

Calories

N/A

Ingredients

1/4 cup extra-virgin olive oil
2 Tbs. balsamic vinegar
1/2 tsp. kosher salt
1/4 tsp. fresh cracked pepper
4 tsp. capers
2 skinless salmon fillets
(about 6-8 oz. each)*
6 oz arugula – mixed spring greens would work here, too.
10 cherry tomatoes, halved
(great if you can get a mix of colors—red, yellow & orange)
1/4 cup sliced red onion
1/3 cup sliced English cucumber, semi-peeled
1/4 cup shaved or shredded Parmesan cheese
1/4 cup toasted slivered almonds or pine nuts

* I buy frozen wild-caught Atlantic salmon fillets at Publix, and thaw in their plastic pouches under running water

Directions

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper and capers; set aside.
Preheat pan on medium-high heat (a grill pan works great here, if you’ve got one; otherwise just use a bit more cooking spray)
Mix together in a large salad bowl: arugula, tomatoes, red onion, cucumber.
Season both sides of salmon fillets with salt and pepper; Spray pan with cooking spray; Cook salmon fillets about 5 minutes on each side; very cold salmon may require an extra minute or two.
Top salad veggies with dressing and mix well.
To plate, place cooked salmon fillet in center of plate. Top with salad, then ½ of parmesan cheese and toasted nuts. Bon appetit!

Confession: the recipe calls for serving the salad on top of the fillet, which I recommend. I just reversed things to make a prettier picture.

RECIPE FOR PRINT