Salmon Salad on Arugula

By tammy1365

Tiffany Vickers Davis, Cooking Light

APRIL 2014

Ingredients

• 4 (6-ounce) salmon fillets, skinned
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice, divided
• 2 tablespoons plain fat-free Greek yogurt
• 2 tablespoons crème fraîche or sour cream
• 2 tablespoons thinly sliced fresh basil
• 4 teaspoons capers, rinsed, drained, and chopped
• 4 cups baby arugula leaves
• 1 cup very thinly vertically sliced red onion

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Sprinkle salmon evenly with salt and pepper. Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 6 minutes on each side or until desired degree of doneness. Cool to room temperature; flake with a fork.

2. Combine salmon, 1 table­spoon juice, yogurt, and next 3 ingredients (through capers) in a medium bowl. Refrigerate 30 minutes or up to 3 hours.

3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, arugula, and onion in a bowl. Toss gently to coat. Divide arugula mixture evenly among 4 plates. Top evenly with salmon mixture.