This entree salad has a variety of textures, temperatures, and flavors to keep things interesting. We love this recipe not only for its streamlined process, but also for its sweet artichokes, savory salmon, slightly bitter radicchio, and crisp arugula. A simple vinaigrette ties it all together; if desired, red wine vinegar, lemon juice, cider vinegar, or rice wine vinegar can be substituted for the white wine vinegar. Note: for farmed salmon, we recommend cooking for 18 minutes.
Warm Arugula Salad with Roasted Salmon and Artichokes
Ingredients
- 2 (4 oz) skinless wild salmon filets
- 2 tsp olive oil, plus 1 tbsp, separated
- 1 (14.5 oz) can artichokes, drained
- ½ head radicchio, torn into large pieces
- 1 tsp dried oregano
- 4 cups arugula
- 2 tsp white wine vinegar
Directions
1) Pat salmon filets dry and drizzle with 1 tsp olive oil. Season each filet generously with kosher salt, and ground black pepper. Arrange salmon on a greased Suvie roasting rack (handles facing up) set within a Suvie pan. Place pan in the bottom zone of Suvie.
2) In a large bowl, toss artichokes and radicchio with oregano, 1 tsp olive oil, and ½ tsp salt. Transfer to a second Suvie pan and place in the top zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 15 minutes
Top Zone: None
3) While the salmon roasts, divide arugula between two plates. In the now-empty bowl, whisk together remaining 1 tbsp olive oil, white wine vinegar, ¼ tsp salt, and ¼ tsp ground black pepper.
4) Arrange salmon, artichokes, and radicchio on top of arugula and drizzle with reserved dressing.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 380, Total Fat 22g, Total Carbohydrates 11g, Total Sodium 1570mg, Total Protein 28g
