Summer Salad Series: Arugula Salmon Salad
If you are new to Kuzak’s Closet I am sharing a new salad recipe every Wednesday and I am calling it my Summer Salad Series
. Today I am sharing an arugula salmon salad.
I found this recipe on Gina’s Skinny Recipe Blog
called Skinny Taste. She used leftover salmon and shredded it on top of her salad but I thought it would taste better if used a small fillets of grilled salmon.
1 1/2 cups baby arugula
4 oz cooked sockeye wild salmon, skin removed
1 tsp capers, drained
2 tsp red wine vinegar
1 tsp extra virgin olive oil
1 tbsp (.25 oz) shaved parmesan
salt and fresh pepper to taste
I used leftover salmon, but if using raw salmon, simply season it with a little salt and pepper and cook it for about 10 minutes, either on the grill, broiled, or in a pan lightly sprayed with oil.
Place arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers. Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.
I hope you will enjoy this salad, it is pretty simple to assemble so you have no excuses! The arugula adds a little spice to the salmon and the parmesan and capers bring a sweet and salty flavor to it.
My camera is in the shop so I am really looking for a guest blogger for next week to share a salad, let me know if you are interested!