Pan- Grilled Salmon With Caper Vinaigrette Serves 4...

September 30, 2006

Pan- Grilled Salmon With Caper Vinaigrette

Serves 4

1/4 cup red wine vinegar

1/4 cup capers packed in vinegar, drained

1/2 teaspoon fleur de sel or other sea salt

freshly ground black pepper

2 tablespoons olive oil plus extra for sauteing the salmon

12 grape tomatoes, halved lengthwise

1 cup thinly sliced fennel (about 1 medium fennel bulb; see note)

5 cups baby arugula

4 salmon fillets, each about 6 to 7 ounces

In a small bowl, whisk together the vinegar, capers, salt, several grinds of pepper and the olive oil. Place the tomatoes, fennel and arugula in a large mixing bowl. Toss, but don't add vinaigrette dressing. Set salad and vinaigrette aside while you cook the salmon.

Coat a stovetop grill pan (or a medium, heavy skillet) with olive oil, and place pan over medium high heat. When hot, add the salmon, flesh side down, and cook until underside is golden brown, about 5 minutes. Turn and cook until salmon is cooked all the way through and flesh flakes when pierced with a knife, 4 to 5 minutes more depending on the thickness of the fish. Remove and season fillets generously with fleur de sel and several grinds of pepper.

Whisk the caper vinaigrette a few seconds, then pour 1/4 cup of it over the arugula, fennel and tomatoes. Toss to coat lightly with the dressing. Taste and season salad with more sea salt and/or pepper if needed.

To serve, arrange a salmon fillet on each of four dinner plates and garnish each serving with a mound of salad. Spoon the remaining caper vinaigrette over the salmon fillets.

Note: To slice fennel, remove and discard the stalk from the bulb, then halve the bulb lengthwise and cut out and discard the tough triangular cores. Slice the fennel thinly crosswise to yield 1 cup. You may have some fennel left over.

Per serving: 389 calories, 40 grams protein, 23 grams fat, 3 grams saturated fat, 5 grams carbohydrates, 2 grams fiber, 107 milligrams cholesterol, 655 milligrams sodium.

Recipe analysis provided by registered dietitian Jodie Shield.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.