Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates
User Reviews
5
Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates
Description
The recipe starts by seasoning and pan-searing wild salmon fillets over medium-high heat to create a crisp exterior before finishing them in a hot oven to reach desired doneness. Separately, roasted beets are cut into small wedges and combined with fresh arugula, thinly sliced radishes, crumbled goat cheese, toasted pistachios, pomegranate seeds, and capers. The dressing, made from olive oil, white wine vinegar, and Dijon mustard, lightly coats the salad, offering a tangy and sharp accent that complements the salmon’s richness and the sweetness of beets and pomegranates.
Textural contrasts of creamy goat cheese, crunchy nuts, crisp radishes, and tender salmon make the salad varied and interesting. This dish can be served as a main course salad for two, offering a balanced combination of protein, vegetables, and bright flavors.
Beets can be cooked by boiling or roasting; one suggested method involves wrapping unpeeled beets in foil and baking at 375°F for about an hour, then peeling under running water to avoid staining hands. This preparation adds to the ease of assembling the salad when ready to serve.
Ingredients
- 1 Tbsp olive oil
- olive oil spray form
- 1 tsp white wine vinegar
- ½ tsp Dijon mustard
- ½ pound wild salmon (cut into 2 fillets)
- kosher salt
- 3 cups arugula
- 1 cup beets 6 to 8 oz, cut into small wedges, cooked
- 1 to 2 radish thinly sliced
- 2 oz goat cheese crumbled, fresh
- 2 Tbsp pistachio toasted and chopped
- 2 Tbsp pomegranate seeds
- 1 Tbsp capers
Instructions
- Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.
- Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.
- Season the salmon on both sides with salt.
- When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.
- Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.
- Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.
- Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.
- Divide onto two plates and top with the salmon and capers.
Notes
- Beets can be cooked by boiling or roasting.
- For roasting, wrap scrubbed, unpeeled beets tightly in foil with salt and pepper, bake at 375°F for about 1 hour until fork-tender.
- Peel cooled beets under running water to prevent staining hands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 437kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 33.5g | 67% |
| Fat | 26.5g | 41% |
| Saturated Fat | 8.3g | 42% |
| Cholesterol | 85mg | 28% |
| Sodium | 727.5mg | 30% |
| Fiber | 4.5g | 18% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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