Balsamic Grilled Salmon and Arugula salad is great as a lunch entree or light dinner. The pungency of the arugula and red onion great compliments to the wild salmon and sweet rich balsamic reduction. So easy, so good.
Course Entree
Cuisine Italian
Prep Time 5 minutesminutes
Cook Time 13 minutesminutes
Servings 1
Calories
Author Robin Gagnon
Ingredients
16 oz Wild Salmon side or fillet (per person)
Alessi Fresh ground black pepper and sea salta few grinds each before cooking and a few to taste after
Handful of fresh arugulaper plate
3-5sliced grape tomatoesper plate
2thin slices of red onionper plate
Alessi Extra Virgin Olive Oil for drizzling
Alessi Balsamic Reduction for generous drizzling
1-2tbsof Alessi Pine Nuts
Instructions
Preheat grill to medium (300-350 degrees)
Pat dry the salmon with paper towel and season with fresh ground pepper and sea salt.
Place salmon side skin side down and grill to your desired doneness (about 10-14 minutes) *
Arrange the arugula, tomatoes and onion on the plate. I like the presentation of separating the rings and nestling the salmon on top, but it makes little difference.
Toast the pine nuts in a hot skillet. Toss them quickly, then promptly remove from pan. They burn easily.
Place the salmon on the plate with salad. Drizzle each with a little Extra Virgin Olive Oil (about a tsp), then generously drizzle with the thick balsamic reduction, top with a few grinds of fresh black pepper and sea salt, to taste, then sprinkle the toasted pine nuts on top to finish the plate.
Serve immediately.
Notes
If cooking a fillet rather than a side, (see pics, the salad shows a side, the entree shows a fillet), it is better to sear the top for a few minutes before flipping to skin side down)