Wild Salmon with Pan-seared Apricots and Summer Berries in a Baby Arugula Salad
The true flavors and stunning colors of this composed salad really make a statement. I love the caramel flavor that pan-searing imparts to ripe summer fruits such as apricots or nectarines. And in turn, their tangy-sweet flavor brings out the best in the oil-rich salmon.
- 4 four-ounce fillets of salmon, skin removed Add to list
- Olive oil for brushing Add to list
- Sea salt and freshly ground pepper to taste Add to list
- 4 apricots or small nectarines, cut in half and pitted Add to list
- Maple syrup for brushing (you may substitute honey or agave syrup for the maple syrup) Add to list
- 2 cups baby arugula leaves Add to list
- White Balsamic Vinaigrette Add to list
- 1/4 cup toasted or candied walnuts Add to list
- 1/2 cup raspberries Add to list
- 8 to 12 whole basil leaves Add to list
Brush both sides of the salmon fillets with olive oil and sprinkle with sea salt and pepper. Place the salmon fillets, top side down, in a small baking dish and place under a preheated broiler until golden, about 3 minutes. Turn the salmon over and broil the top until golden, another 3 to 4 minutes. (You may also do this step on a preheated gas or charcoal grill.)
Brush the cut sides of the apricots or nectarines with a little olive oil and maple syrup. Heat a nonstick pan (I love cast iron for this) over medium heat and place the apricot halves, cut side down, in the pan. Sear the apricots until deep golden, about 2 to 3 minutes. Transfer the fruit to a plate.
In a salad bowl, toss the arugula with enough of the vinaigrette to make the leaves glossy. Divide the arugula between 4 plates. Top each with a fillet of salmon, 2 apricot halves, a scattering of walnuts, a few raspberries and 2 or 3 basil leaves. Drizzle with the remaining vinaigrette.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 12, 2010.