Warm Salmon, Cherry, and Arugula Salad

A light soup would be a nice accompaniment to this entrée salad
Staff Writer
Warm Salmon, Cherry, and Arugula Salad
Cherry Marketing Institute

Warm Salmon, Cherry, and Arugula Salad

A light soup would be a nice accompaniment to this entrée salad — potato leek soup in the winter, for example, or cold cucumber soup in the summer. If you like, serve some bread alongside. To vary the recipe, substitute swordfish, halibut, or a chicken breast for the salmon.

Click here to see 15 Great Salmon Recipes That Won't Make You Yawn.

4
Servings
1634
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons red-wine vinegar
  • 1 Teaspoon turmeric
  • 3 Tablespoons olive oil
  • 6 Cups loosely packed arugula (about 3 ounces)
  • 1/2 small head radicchio, cored and shredded
  • Salt and pepper, to taste
  • Four 3/4-inch-thick salmon fillets
  • 3 shallots, sliced
  • 1/2 large jalapeño, halved lengthwise, seeded, and sliced thinly
  • 1 1/2 Cup frozen tart cherries, thawed
  • 1 1/2 Teaspoon grated ginger
  • 1/4 Cup tart cherry juice

Directions

In a large bowl, whisk together the vinegar, turmeric, and 2 tablespoons of the olive oil. Add the arugula and radicchio and toss. Season with salt and pepper, to taste, and divide the mixture among serving plates. Set aside.

Season the salmon with salt and pepper, to taste. In a large skillet over medium-high heat, warm the remaining olive oil. Add the salmon and cook until barely opaque throughout, 2-3 minutes per side. Arrange the salmon on top of the salads.

Return the skillet to medium heat, add the shallots and jalapeño, and cook, stirring occasionally, until tender, 2-3 minutes. Add the cherries and ginger and cook, stirring occasionally, until heated through.

Add the cherry juice, increase the heat to medium-high, and cook, scraping up any browned bits in the skillet, until the juice is almost entirely evaporated, 2-3 minutes. Season with salt and pepper, to taste. Spoon the cherry mixture over the salmon and serve.

Nutritional Facts

Total Fat
117g
100%
Sugar
7g
8%
Saturated Fat
12g
50%
Carbohydrate, by difference
12g
9%
Protein
135g
100%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
16mg
2%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Niacin
7mg
50%
Phosphorus, P
2067mg
100%
Selenium, Se
1µg
2%
Sodium, Na
111mg
7%
Water
133g
5%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.