Succulent Salmon
Serves 4 Prep Time: 10 minutes Cook time: 10 minutes
1/2 seedless cucumber, diced
½ container grape tomatoes halved
1 cup baby arugula leaves
1 T capers
½ red onion, finely chopped, divided
2 T Dijon mustard
2 T sugar
1/4 cup white wine tarragon vinegar
1/2 cup extra-virgin olive oil, plus a drizzle
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper
4 (6-ounce) salmon fillets
Old Bay Seafood Seasoning
Combine the cucumber, tomatoes, capers, arugula and half of the red onion in bowl and reserve.
In a small bowl, whisk together mustard, sugar, and vinegar and remaining half of the onion. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.
Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon flesh side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.
Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.
This dish is based on Rachael Ray’s “Well-Dressed Salmon” which is also quite yummy…but you guys know I can NEVER just follow the recipe.
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Yummy! I am going to make this for my man too! Thanks for visiting my blog–I will certianly be back to yours
Happy Turkey Day!
Made this last night….easy and delicious.
I will save the leftover dressing for tonight’s salad!
Thank you! This is perfect! I’ll get the ingredients when I go shopping today.
I made this tonight and it was SO good. I’m going to make it the next time that we have company, because it’s so pretty.
I wasn’t a huge fan of the arugula, though. Think I could use spinach? Or something else?
I love salmon so I’ll have to try this.