Warm chunks of salmon are delicious on a bed of zesty arugula.
The raspberry vinaigrette adds a sweetness that mellows out this dish perfectly.
Ingredients
1/2 pint raspberries
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
4 fresh tarragon sprigs, finely chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup whole wheat flour
2 tablespoons finely chopped fresh chives
1 salmon fillet (about 3/4 pound), skinned and cut into 4 pieces
1 large bunch (6 ounces) arugula, torn into bite-size pieces
1 large yellow or red tomato, cut into wedges
Directions
In a small bowl, mash the raspberries with a fork.
Place a sieve over a medium saucepan and push the raspberries through, discarding the seeds.
Add 2 tablespoons of the oil, the vinegar, brown sugar, tarragon, garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Place over low heat and bring to a simmer.
Meanwhile, in a pie plate, combine the flour, chives, and the remaining 1/4 teaspoons each of salt and pepper. Coat the salmon with the flour mixture.
Heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat.
Add the salmon and cook for 7 to 8 minutes, turning once, or until just opaque.
Place the arugula and tomato in a serving bowl and toss with the warm vinaigrette. Break the salmon fillets into large pieces over top of the arugula.
Makes 4 servings
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