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Arugula salad with grilled salmon

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Ingredients for 2 servings:

  • 250 g wild salmon fillet(s), 2 portions
  • 125 g arugula
  • 200 g cherry tomatoes
  • 150 g olives, black
  • 1 cucumber(s)
  • 1 lime(s), juice
  • 1 tbsp sunflower seeds
  • 3 tbsp herb butter
  • some parsley
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Briefly sear the salmon on both sides in herb butter. Finely chop the parsley. Wash and halve the vine tomatoes, then sear them in a pan with the parsley and herb butter for about three minutes. Wash, peel, and dice the cucumber. Wash the arugula, drain well, and place it in a salad bowl with the tomatoes, cucumber, olives, and lime juice. Season the salad with salt and pepper. Arrange the salad on a plate and top with the fried salmon. Garnish with sunflower seeds. Tip: Always use fresh arugula and remove the thick stems after washing. Why remove them? The stems of arugula store a lot of nitrate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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