Ingredients
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Ingredients
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1 TBSP Olive Oil
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Olive oil spray
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1 tsp White wine vinegar
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1/2 tsp Dijon mustard
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1/2 pound Wild salmon (cut into 2 fillets)
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Kosher salt
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3 cups Arugula
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1 cup (6 to 8 oz) Cooked beets (cut into small wedges)
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1-2 piece Radishes (thinly sliced)
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2 ounces Fresh goat cheese (crumbled)
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2 TBSP Pistachios ( toasted and chopped)
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2 TBSP Pomegranate seeds
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1 TBSP Capers
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Directions
Steps
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1
Done
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Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside. |
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2
Done
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Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil. |
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3
Done
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Season the salmon on both sides with salt. |
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4
Done
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When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear. |
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5
Done
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Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside. |
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6
Done
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Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt. |
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7
Done
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Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers. |
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8
Done
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Divide onto two plates and top with the salmon and capers. |
