Arugula Salad with Honey Ginger Salmon

Arugula Salad with Honey Ginger Salmon

Prep Time: 20 minutes

Cook Time: 15 minutes

Arugula Salad with Honey Ginger Salmon

Ingredients

  • 4 Salmon Fillets (about 4- 6 oz a piece)
    Marinade/ Dressing
  • 4 Tbs. Olive Oil
  • 3 Tbs Lime Juice
  • 1/2 tsp. Ginger
  • 1/4 tsp. Salt
  • 1.4 tsp. Pepper
  • 1/2 tsp. Low Sodium Soy Sauce
  • 1 Tbs. Honey
  • 1 Tbs. Coconut Oil
    Salad
  • About 4 large handfuls Arugula
  • 1 Avacado
  • 1/4 Cup Sliced Almonds
  • 1/4 Red Onion
  • 1 4oz container Goat Cheese

Instructions

  1. In a small bowl, mix together the olive oil, lime juice, ginger, salt, pepper, soy sauce and honey.
  2. Place salmon slices in a zipper bag and pour in 1/2 of the marinade. Save the other half as dressing.
  3. Allow the salmon to marinade at room temperature for about 15 minutes.
  4. Heat a skillet or cast iron pan over medium heat. You can flick a few drops of water over the pan and you will know its ready when they bounce and sizzle.
  5. Melt the coconut oil and place the salmon fillets in the pan, skin side down.
  6. Cook until you see the lighter color change is about 3/4 up the side of the fillet. Generally, its about 5-10 minutes depending on the thickness.
  7. Flip the fillets over and cook for about another 1-2 minutes.
  8. While the salmon is cooking, place a large handful of arugula in a bowl. Dice avacado and cut onion into small slices. Sprinkle the avacado, onion, sliced almonds and goat cheese over your arugula.
  9. When the salmon is done, remove the skin a place on top of your salad. Drizzle the remaining dressing over the salmon and salad.
  10. Enjoy!
http://acopperqueen.com/2017/03/08/honey-ginger-salmon-arugula-salad/

Happy Wednesday!  Halfway to the weekend!  Can I just say the Bachelor was so boring on Monday?  Even though I’m not an avid follower, I sometimes turn it on for background noise.  It’s been a while and I have heard many people talking about this season.  I thought, why not and turned it on.  I could not get into it.  Maybe it’s the Bachelor this season or that I have not followed the show up to this point. The dates seemed to be so blah.  I remember the days where they would have amazing, once in a lifetime dates that only could be thought up for TV.  But a dirty bar  in Finland?

Anyway,  I turned on Game of Thrones, which by the way, is not the best show to watch before bed.   I guess I sound like I spend hours binge watching TV, but that’s not really the case.  Actually, we don’t even have cable.  It’s just a way for me do wind down at night and I am usually in bed by 9-9:30.

Honey Ginger Salmon on Arugula Salad

I made this recipe the other day when I was looking for something that was a little lighter after the gym.  I usually go for heavy, cream based dressings that I know aren’t good for me.  For whatever reason, something very light just sounded good.  I love salmon and I like to find different ways to make it.  As it gets closer to the spring, I have a feeling I will be eating more salads so keep an eye out for those!

When cooking the salmon, I like to leave the skin on because I think it keeps the salmon from drying out a little.  You could cook the salmon in a pan on the stove or bake it in the oven.  Either way, leave the skin on and remove it right before serving on your salad.

Arugula Salad with Honey Ginger Salmon

Prep Time: 20 minutes

Cook Time: 15 minutes

Arugula Salad with Honey Ginger Salmon

Ingredients

  • 4 Salmon Fillets (about 4- 6 oz a piece)
    Marinade/ Dressing
  • 4 Tbs. Olive Oil
  • 3 Tbs Lime Juice
  • 1/2 tsp. Ginger
  • 1/4 tsp. Salt
  • 1.4 tsp. Pepper
  • 1/2 tsp. Low Sodium Soy Sauce
  • 1 Tbs. Honey
  • 1 Tbs. Coconut Oil
    Salad
  • About 4 large handfuls Arugula
  • 1 Avacado
  • 1/4 Cup Sliced Almonds
  • 1/4 Red Onion
  • 1 4oz container Goat Cheese

Instructions

  1. In a small bowl, mix together the olive oil, lime juice, ginger, salt, pepper, soy sauce and honey.
  2. Place salmon slices in a zipper bag and pour in 1/2 of the marinade. Save the other half as dressing.
  3. Allow the salmon to marinade at room temperature for about 15 minutes.
  4. Heat a skillet or cast iron pan over medium heat. You can flick a few drops of water over the pan and you will know its ready when they bounce and sizzle.
  5. Melt the coconut oil and place the salmon fillets in the pan, skin side down.
  6. Cook until you see the lighter color change is about 3/4 up the side of the fillet. Generally, its about 5-10 minutes depending on the thickness.
  7. Flip the fillets over and cook for about another 1-2 minutes.
  8. While the salmon is cooking, place a large handful of arugula in a bowl. Dice avacado and cut onion into small slices. Sprinkle the avacado, onion, sliced almonds and goat cheese over your arugula.
  9. When the salmon is done, remove the skin a place on top of your salad. Drizzle the remaining dressing over the salmon and salad.
  10. Enjoy!
http://acopperqueen.com/2017/03/08/honey-ginger-salmon-arugula-salad/

Have a great rest of the week!