Salmon With Roasted Grapes And Arugula Salad Recipes

Steps:

• 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
• 2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
• 3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
• 4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

Steps:

• 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 minute Pour into a bowl and let cool.
• 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 teaspoons thyme.
• In a small bowl prepare the dressing. Whisk together remaining 5 tablespoons oil, 1/2 teaspoons 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.
• 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.