May 9, 2012

Arugula Salmon Salad with Capers and Shaved Parmesan



Lots of healthy fats and omegas in this salad! I just returned from the Dole Salads Blogger Summit and of course, all I can think about this week is salad!

So now that I'm back I'm having fun making salads and getting ideas that were inspired from the Salad party!! This was today's dinner, yes I used Dole Arugula of course. I'm on a salmon kick lately and whenever I make salmon for dinner, I usually cook an extra piece for lunch.

I used to bring this salad to lunch when I had a full-time job, the capers compliment the salmon so well and a touch of shaved Parmigiano-Reggiano on top sends my taste buds into a very happy place! An interesting fact I learned from one of the Dole folks, most of their arugula is shipped to NY. That made me laugh because I LOVE the peppery mustard taste of arugula and use it in so many of my salads. If arugula isn't available where you live, you can use mizuna or baby mixed greens.


Arugula Salmon Salad with Capers and Shaved Parmesan
Skinnytaste.com
Servings: 1 • Serving Size: 1 salad • Old Points: 7 pts • Points+: 8 pts
Calories: 287.9 • Fat: 16.1 g • Protein: 32.6 g • Carb: 2.1 g • Fiber: 0.6 g • Sugar: 1.2 g
Sodium: 288.5 mg (without salt) 


Ingredients:
  • 1 1/2 cups baby arugula
  • 4 oz cooked sockeye wild salmon, skin removed
  • 1 tsp capers, drained
  • 2 tsp red wine vinegar
  • 1 tsp extra virgin olive oil
  • 1 tbsp (.25 oz) shaved parmesan
  • salt and fresh pepper to taste

Directions:

I used leftover salmon, but if using raw salmon, simply season it with a little salt and pepper and cook it for about 10 minutes, either on the grill, broiled, or in a pan lightly sprayed with oil. 

Place arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers. Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.

28 comments :

  1. I thought there was an egg cracked on top - honestly this salad looks great but the egg would make it that much better! :)

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  2. This sounds like the best salad, especially to pack. Do you have any other ideas for dressings? I am not a huge fan of just oil and vinegar? Thanks for all your work!!

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  3. Gina: Could I use canned salmon?

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  4. Wow, what a great salad! The photos are gorgeous too!!! This would be perfect for my din din tonight!

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  5. I love simple oil and vinegar as a dressing, it really lets the other flavors int he salad stand out. Looks fabulous!

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  6. I seriously want this for dinner. Love arugula, love salmon, love capers, love parm! It probably would be great with just a splash of lemon juice too instead of using any vinegar at all.

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  7. This sounds great and I can't wait to dig in. I was surprised at the 8 ppv. I added it to my recipe builder and came up with 6 ppv using the kind of salmon I usually find locally. Thanks for this great idea.

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    1. It was the leanest wild option I could find. Alaskan wild pink or chum salmon fillets are the leanest options and lower the points if you can find them!

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  8. Sounds delicious...can't wait to try it! What do you think of smoked salmon on this salad?

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  9. Great idea for using leftovers! I never know what to do with leftover fish especially because I'm always worried it's not going to taste very good. Adding some lemon juice probably keeps fresh tasting.

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  10. Made this last night, and I love the flavor combination! I wilted the arugula just a bit in the pan i cooked the salmon in, and everything came out perfect. Served it with a baked potato. I'll be making this dinner again soon, yum! :)

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  11. I looks delicious! Do you heat the salmon a bit before combining it with the salad? I've never had it cold...

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    Replies
    1. No I have it room temperature, it's great.

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  12. This salad looks really delicious.

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  13. Oh I have to have this! So fresh & healthy. Loving arugula like crazy right now!

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  14. hubs just found out he needs to go on a low carb diet so we made this tonight. it was SO delicious. THANK YOU!!

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  15. I posted a similar salad on my blog recently, using smoked salmon, a poached egg and a lemon-parmesan dressing. I absolutely adore arugula -- I could eat it plain!

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  16. I posted a similar salad on my blog recently, using smoked salmon, a poached egg (yum! and no added fat for cooking) and a lemon-parmesan dressing. Check it out! https://districtdinners.wordpress.com/2013/03/08/arugula-salad-with-smoked-salmon-poached-egg-and-lemon-parmesan-dressing/

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  17. looking simple and tasty recipe but quantity of Arugula is overfull.. otherwise perfect salad.

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  18. Eating this right now for lunch. It is incredible! Thanks for sharing!

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  19. I simply hate fish. I've tried very hard to like it, but I can't seem to get used to the texture. Could I substitute chicken or turkey in this salad? If so, how many oz would be the about equal?

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  20. Just made this salad for lunch! Used fresh lemon in place of vinegar. Just love this salad!!!

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