Salmon Salad On Arugula
Recipe: #24642
August 09, 2016
Categories: Salads, Fish/Seafood Salad, Salmon, Lettuce, Pacific Northwest Diabetic, Heart Healthy, High Protein, Low Carbohydrate, No Eggs, Salmon Dinner, more
"I've gone crazy for arugula. And love it with salmon. Such a great contrast in flavors!! Chill time is included in prep time."
Ingredients
Nutritional
- Serving Size: 1 (343.3 g)
- Calories 433.2
- Total Fat - 20.9 g
- Saturated Fat - 6 g
- Cholesterol - 117.5 mg
- Sodium - 752.4 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 0.4 g
- Sugars - 4.3 g
- Protein - 52.7 g
- Calcium - 149.1 mg
- Iron - 1.7 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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!
Tips
No special items needed.