Makes 4 servings.
Adapted from Cooking Light, July 2010.
4 6 oz wild salmon fillets
3/4 tsp sea salt, divided
1/2 tsp black pepper, divided
4 tsp balsamic vinegar
3 Tbsp extra-virgin olive oil, divided
2 tsp minced shallots
1 pint grape tomatoes, halved
5 cups loosely packed arugula
2 Tbsp pine nuts, toasted
- Heat a large skillet over medium-high heat. Sprinkle fillets with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 Tbsp olive oil, then add fillets to pan. Cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover and keep warm. Wipe pan clean with paper towels.
- While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.
- Return pan to medium-high heat. Add tomatoes, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper. Sautee for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette; toss to combine.
- Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet. Spoon about 1/2 cup tomato mixture over each salad and sprinkle with 1 1/2 tsp nuts.
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