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May 2, 2013

Pan-Seared Salmon on Baby Arugula

Eating anti-inflammatory foods—and avoiding inflammatory ones—can make weight loss easier, slow down the aging process, and prevent disease. Salmon is high on the list of these anti-inflammatory, good foods we should be eating regularly. Here is a great recipe for good health!

image by Susan Goldman

Pan-Seared Salmon on Baby Arugula

2 center-cut salmon fillets (6 ounces each)
1 1/2 Tablespoon fresh lemon juice
1 1/2 Tablespoon olive oil
Salt and freshly ground black pepper, to taste

For the salad:
3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly slivered red onion
Salt and freshly ground black pepper, to taste
1 Tablespoon extra-virgin olive oil
1 Tablespoon red-wine vinegar

Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.

Cook the salmon, skin side 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.

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.

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.

Serves 2.

MF&L Staff at Maine Food & Lifestyle magazine.


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