Easy delicious paleo fish salad with tomato vinaigrette so you will enjoy in less than 20 minutes a healthy yet delicious dose of Omega 3s and vitamines…
This is a 20-minute meal that includes a healthy dose of Omega-3s plus vitamins D, B12, niacin, selenium, B6, and magnesium (source: About.com).
The peppery arugula and balsamic tomato vinaigrette perfectly balance the salmon’s distinct flavor.
If you can’t find wild salmon, substitute another sustainable fish.
Adapted from Cooking Light, July 2010.
Paleo fish salad ingredients
Makes 4 servings.
- 4 6 oz wild salmon fillets
- 3/4 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 4 tsp balsamic vinegar
- 3 Tbsp extra-virgin olive oil, divided
- 2 tsp minced shallots
- 1 pint grape tomatoes, halved
- 5 cups loosely packed arugula
- 2 Tbsp pine nuts, toasted
Salmon salad and tomato vinaigrette recipe
- Heat a large skillet over medium-high heat. Sprinkle fillets with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 Tbsp olive oil, then add fillets to pan. Cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover and keep warm. Wipe pan clean with paper towels.
- While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.
- Return pan to medium-high heat. Add tomatoes, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper. Sautee for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette: toss to combine.
- Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet. Spoon about 1/2 cup tomato mixture over each salad and sprinkle with 1 1/2 tsp nuts.