My garden is full of greens thanks to plentiful sunshine this spring. I’ve got arugula going to seed! Its a race to keep the flowers trimmed back for leaf production. This salad is a nice accompaniment to grilled meats- in this case its Sockeye Salmon from the Kenai River last summer. This recipe was found in the New Alaskan Cookbook and is a modified version of Jens Nannestad’s recipe for Salmon with Arugula salsa. It’s a light dinner for a hot summer evening.
Grilled Salmon with Kale and Arugula Salad
June 17, 2015
Category
From the Garden
From the Sea
Recipes
Ingredients
- Salmon:
- 1 whole Salmon fillet
- 2 tbs. Olive Oil
- Salt and Pepper
- 1 tsp. each cayenne pepper, garlic salt
- 1 tbs. brown sugar
- Salad:
- 1/2 C. grape tomatoes
- 1 C. cooked pasta
- 1 C. chopped Kale
- 3/4 C. chopped Arugula
- Dressing:
- 3 tbs. olive oil
- 1 tbs. habanero infused white wine vinegar
- Squeeze of fresh lemon juice
- 1 shallot minced
- 1 clove garlic minced
- 1 tbs. chopped fresh basil
- Salt and pepper to taste
Instructions
- The salad can be assembled ahead of time. Combine all elements of dressing and add to the salad.
- Preheat the grill and oil.
- Rub salmon with oil. Season and top with fresh herbs.
- Place salmon skin up on well oiled grill. Turn after a few minutes depending on the thickness of the fish.
- Grill until just cooked- no further!
- Plate with salad and grilled bread for a light supper on a hot summer night.
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.