“found this in a Sunset Magazine and just had to try it. Delish. As the author wrote: This is a healthy dinner, thyme and arugula keep the sweetness of the grapes in balance, nearly all the cooking is done on a single baking sheet. NOTE: Some of the ingredients are divided within the preparation, the total amount is the amount listed under ingredients”
READY IN:
42mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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