August 09, 2016
Dinner, Lunch, Main Dish,
Salads, Fish/Seafood Salad, Fish, Salmon, Dairy, Vegetables, Lettuce , Pacific Northwest, Easy/Beginner Cooking, Quick Meals, Ladies Luncheon, Summer, Weeknight Meals, Skillet, Stove Top, Diabetic, Heart Healthy, High Protein, Low Carbohydrate, No Eggs, Spring more
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"I've gone crazy for arugula. And love it with salmon. Such a great contrast in flavors!! Chill time is included in prep time."
Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Add the 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 the next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.
Combine the 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 the salmon mixture. Enjoy!
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