|Seared Salmon and Arugula Salad|
with Toasted Maple Medley and Maple-Dijon Vinaigrette
1 Atlantic salmon filet, skinned (about 4 oz.) cut horizontally into strips
Neutral oil for spraying or brushing
1/3 cup Toasted Maple Medley*
2 tbsp. Maple-Dijon Vinaigrette*
1 cup fresh Arugula
A pinch of fine sea salt
Arrange the arugula on a dinner plate.
Season the salmon strips with a pinch of fine sea salt.
Spray or brush a grilling pan with oil and place on high heat until very hot.
Add the salmon strips and sear on each side for about 1-2 minutes, or until the meat has changed colour.
Arrange the seared salmon strips neatly over the arugula.
Drizzle with the Maple-Dijon Vinaigrette, then sprinkle the Toasted Maple Medley over the top.
*See previous recipes for the Toasted Maple Medley & the Maple-Dijon Vinaigrette