Salmon With Roasted Grapes & Arugula

Step 1: Preheat broiler with a rack set 3" from heat. Toast pine nuts in a medium fry pan over medium low heat until golden, stirring often, 4 to 7 min. Pour into a bowl and let cool.

Step 2: Set salmon and grapes on a rimmed baking sheet, leaving some space around fish. Drizzle with 1 T. oil and sprinkle with 1 tsp. thyme and 1/4 tsp. each salt and pepper. Turn fish and grapes to coat, setting the salmon skin side down if fillets have skin.

Step 3: Broil until fish is still a bit rare in center (cut to test) about 4-6 min., fillets will continue to cook as they sit. Grapes should be a bit wrinkled, if not, transfer fish to a plate and broil grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 tsp. thyme.

Step 4: In a small bowl prepare the dressing. Whisk together remaining 5 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp pepper with the vinegar, mustard and garlic until emulsified. In a large bowl, toss arugula with half of pine nuts and a third of balsamic dressing.

Step 5: Arrange salad on a platter. Set salmon on top, overlapping pieces a bit. Gently combine remaining pine nuts with grapes, spoon grape mixture over fish. Serve with remaining dressing on the side; serve with lemon wedges if desired.