YOUR SOLIN GENERATED RECIPE
Salmon Arugula Salad with Strawberries and Feta
Pan-seared salmon fillet served over a bed of peppery arugula and sweet strawberries, finished with a tangy balsamic glaze and creamy feta crumbles.
INGREDIENTS
7.5 oz Salmon fillet
3 cup Arugula
0.75 cup Strawberries
0.5 oz Feta cheese
0.5 tbsp Extra virgin olive oil
1 tbsp Balsamic vinegar
1 tsp Dijon mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with the sea salt and black pepper.
Heat half of the extra virgin olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes until cooked through.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard to create the dressing.
Place the arugula in a large salad bowl and toss with the balsamic dressing until the leaves are evenly coated.
Hull and slice the strawberries into thin rounds and crumble the feta cheese.
Top the dressed arugula with the warm pan-seared salmon, sliced strawberries, and crumbled feta before serving.