Grilled Salmon with White Bean & Arugula Salad
Rate this recipe
4.5/5
(4 Votes)
Ingredients
- 1 tablespoon chopped capers, rinsed and drained
- 1/4 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon minced fresh garlic
- 1/8 teaspoon ground red pepper
- 1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
- Cooking spray
- 4 (6-ounce) salmon fillets
- 1/4 teaspoon freshly ground black pepper
- 4 cups loosely packed arugula
- 1/2 cup thinly sliced red onion
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.
2. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.
4. Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.
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