Wild Salmon with Pan-seared Apricots and Summer Berries in a Baby Arugula Salad | PCC Natural Markets

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Wild Salmon with Pan-seared Apricots and Summer Berries in a Baby Arugula Salad

Serves: 4

5
Your rating: None (2 votes)
Your rating: None (2 votes)

The true flavors and stunning colors of this composed salad really make a statement. I love the caramel flavor that pan-searing imparts to ripe summer fruits such as apricots or nectarines. And in turn, their tangy-sweet flavor brings out the best in the oil-rich salmon.

Ingredients

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Brush both sides of the salmon fillets with olive oil and sprinkle with sea salt and pepper. Place the salmon fillets, top side down, in a small baking dish and place under a preheated broiler until golden, about 3 minutes. Turn the salmon over and broil the top until golden, another 3 to 4 minutes. (You may also do this step on a preheated gas or charcoal grill.)

Brush the cut sides of the apricots or nectarines with a little olive oil and maple syrup. Heat a nonstick pan (I love cast iron for this) over medium heat and place the apricot halves, cut side down, in the pan. Sear the apricots until deep golden, about 2 to 3 minutes. Transfer the fruit to a plate.

In a salad bowl, toss the arugula with enough of the vinaigrette to make the leaves glossy. Divide the arugula between 4 plates. Top each with a fillet of salmon, 2 apricot halves, a scattering of walnuts, a few raspberries and 2 or 3 basil leaves. Drizzle with the remaining vinaigrette.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 12, 2010.

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