Pan-Roasted Salmon With Arugula and Avocado Salad Recipe - 华体会体育推荐

Why It Works

Cooking the salmon longer on the skin side makes the skin crispy and cooks the salmon from the bottom up.
Dressing the arugula while the salmon is cooking is an efficient way to whip this meal up in no time.

Even after plating this recipe, I had to stop for a minute to check the timer and make sure I was right—did this really only take 10 minutes? It was the same kind of shock I get when someone tells me an item costs a quarter; how often does that happen anymore? But the surprise was quickly replaced with other thoughts as I started to dig into the dish, patting myself on the back for hitting both avocado and salmon in one fell swoop.

Salmon is a fish that I rarely cook at home. After reading a Food Lab post on aneasy way to cook filets(read: in less than 10 minutes), I was sold. Serving it with a light and refreshing arugula salad only helps to remind me that simple ingredients and preparations should be taken seriously.

The avocado isn't a necessary addition, but I love how its mild flavor works well with the nutty cheese and acidic dressing while adding its own creamy, buttery texture—a great match for the similarly rich salmon. I may not have thought of myself as a big salmon person before, but I definitely do now.

July 2014

Active:10 mins

Total:10 mins

Serves:4 servings

Rate & Comment

4 (5- to 6-ounce)salmon filets, preferably wild
Kosher saltand freshly ground black pepper
1/3cupplus3tablespoonsextra-virgin olive oil, divided
4cupsbaby arugula
2tablespoonsfresh juice from 1 lemon
Grated Parmigiano-Reggiano, for serving
1ripeHass avocado, pitted and cut into 1/2-inch cubes

Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat 1/3 cup oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon filets skin side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
Meanwhile, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese.
Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F (49°C) for medium-rare or 130°F (54°C) for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.

Nutrition Facts(per serving)
591	Calories
47g	Fat
11g	Carbs
32g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	591
% Daily Value*
Total Fat47g	60%
Saturated Fat 9g	45%
Cholesterol84mg	28%
Sodium535mg	23%
Total Carbohydrate11g	4%
Dietary Fiber 3g	12%
Total Sugars 5g
Protein32g
Vitamin C 33mg	163%
Calcium 117mg	9%
Iron 1mg	7%
Potassium 872mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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