When you need to whip something together pretty quick, salad or seafood are your fastest options. With this recipe I’ve combined the two to make Arugula Salad with Salmon. :)
I needed something quick to eat and I just bought fresh salmon from Standard Market. I initially wanted to make a salmon crudo (aka raw recipe) but I had already let the salmon sit for far too long. Even though I knew the salmon was fresh, wild-caught, never frozen and came straight from the North Pacific I knew if I let it sit any longer the garbage would be the only thing getting to enjoy the fish.
I wasn’t starving yet but I was hungry so when I took a look in the fridge to figure out what I was going to make, the salmon that was sitting, waiting patiently, became the center of our meal.
Salmon Makes A Comeback
The last time I prepared salmon was way before Jeff & I moved into our house or were married, that’s over 8 years ago. Back then I used to bake a huge batch of salmon on Sundays. It was super easy to prepare and pack in the fridge to bring my lunch to work throughout the week. But on one of those days the salmon just didn’t sit well with me, and that was the last time I cooked it. What can I say, I have a tendency to hold a grudge against food when it doesn’t decide to play nice. :p
Arugula Salad with Salmon is Served
When I was finished cooking this salmon and prepared to plate it, Jeff took his first bite and voiced his disappointment because I happened to use way too much salt. I must have been a little too worried with the after effects of eating salmon again, after quite some time, and I must have poured a little too much salt on the fish while it was cooking. :) Let that be a warning to you, when I say this is salted salmon – how salty you make it depends completely on you and the amount you choose to season it with. Next time I guess I won’t use so much. ;)
Arugula Salad with Salted Salmon
- 1.5lbs wild-caught sockeye salmon
- fine sea salt
- 5oz organic baby arugula
- 1 cup purple cabbage, chopped
- fresh curly parsley
- olive oil, to taste
- coarse ground black pepper, to taste
- 1 lemon
- 1-2 teaspoons capers
- Slice salmon. With a heavy hand, season each slice with fine sea salt.
- Heat a grill pan over medium heat and cook slices for 2 minutes on each side, or until cooked to desired doneness.
- Add arugula, purple cabbage, fresh parsley and a sprinkle of black pepper to a medium-sized mixing bowl. Squeeze half of the lemon's juice and drizzle olive oil on top, then toss to mix.
- Spread salad across two plates and top with grilled salmon.
- Slice the remaining half of lemon and garnish each plate with a fresh lemon slice, a sprinkling of capers across each plate and additional parsley. Serve.
- Enjoy! :)