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.
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
- In a small bowl, mix together the olive oil, lime juice, ginger, salt, pepper, soy sauce and honey.
- Place salmon slices in a zipper bag and pour in 1/2 of the marinade. Save the other half as dressing.
- Allow the salmon to marinade at room temperature for about 15 minutes.
- 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.
- Melt the coconut oil and place the salmon fillets in the pan, skin side down.
- 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.
- Flip the fillets over and cook for about another 1-2 minutes.
- 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.
- When the salmon is done, remove the skin a place on top of your salad. Drizzle the remaining dressing over the salmon and salad.
- Enjoy!
Have a great rest of the week!
