Salmon Salad on Arugula Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Tiffany Vickers Davis
One serving of this tasty fresh fish salad packs in a full day's worth of omega-3 fatty acids. Keep refrigerated in an airtight container up to two days.
Ingredients
4 (6-ounce) salmon fillets, skinned
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
2 tablespoons plain fat-free Greek yogurt
2 tablespoons crème fraîche or sour cream
2 tablespoons thinly sliced fresh basil
4 teaspoons capers, rinsed, drained, and chopped
4 cups baby arugula leaves
1 cup very thinly vertically sliced red onion
Instructions
Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork.
Combine salmon, 1 tablespoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.
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