Warm Salmon, Cherry, and Arugula Salad

Staff Writer
A light soup would be a nice accompaniment to this entrée salad
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.

Ready in
35 m
4
Servings
996
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.

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.

Nutritional Facts

Total Fat
64g
98%
Sugar
10g
N/A
Saturated Fat
14g
68%
Cholesterol
218mg
73%
Protein
84g
100%
Carbs
19g
6%
Vitamin A
70µg
8%
Vitamin B12
13µg
100%
Vitamin B6
3mg
100%
Vitamin C
33mg
54%
Vitamin E
16mg
80%
Vitamin K
65µg
81%
Calcium
109mg
11%
Fiber
4g
14%
Folate (food)
152µg
N/A
Folate equivalent (total)
152µg
38%
Iron
3mg
18%
Magnesium
139mg
35%
Monounsaturated
22g
N/A
Niacin (B3)
35mg
100%
Phosphorus
1009mg
100%
Polyunsaturated
17g
N/A
Potassium
1865mg
53%
Riboflavin (B2)
0.7mg
39.8%
Sodium
1311mg
55%
Thiamin (B1)
0.9mg
58.7%
Zinc
2mg
13%

Around the Web