Salmon With Roasted Grapes and Arugula
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup pine nuts
- 4 salmon fillets (6 oz. each.)
- 2 cups red seedless grapes
- 6 tablespoons extra-virgin olive oil, divided
- 1 1⁄2 teaspoons finely chopped fresh thyme
- 3⁄4 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 6 cups baby arugula
- 1 lemon, wedged (optional)
directions
- Prehead broiler with a rack set 3" from heat. Toast pine nuts in a frying pan over medium-low heat until golden, stiring often, 4 to 7 minutes; pour into a bowl to cool.
- Set salmon and grapes on a rimmed baking sheet, leaving some space around the fish, drizzle everthing with 1 tablespoons oil and sprinkle with 1 teaspoons thyme and 1/4 each salt and pepper. Turn fish and grapes to coat,setting salmon skin side-down if fillets have skin.
- Broil until fish is still a bit rare in center (cut to test) 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 the grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 teaspoons thyme.
- In a small bowl 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 and 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 and serve with remaining dressing on the side and lemon wedges if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona