Balsamic Grilled Salmon and Arugula Salad
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.
Servings 1
Calories
Ingredients
- 1 6 oz Wild Salmon side or fillet (per person)
- Alessi Fresh ground black pepper and sea salt a few grinds each before cooking and a few to taste after
- Handful of fresh arugula per plate
- 3-5 sliced grape tomatoes per plate
- 2 thin slices of red onion per plate
- Alessi Extra Virgin Olive Oil for drizzling
- Alessi Balsamic Reduction for generous drizzling
- 1-2 tbs of 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)