I wanted to make something simple and lil light for dinner today and I was craving salmon. One of my favorite markets to get seafood at is, Papa Joe’s. They had troll caught Alaskan Salmon that looked great. I adjusted the warm tomato salad found here.

Ingredients

Salmon
3 (6-8 oz. salmon fillets. 1 to 1.5 inches thick with the skin on
3 TBs of the champagne vinaigrette for marinade
Sea salt and freshly ground black pepper

Warm Tomato & Baby arugula salad
1 pint of cherry tomatoes
4 scallions
2 TBs of olive oil
Sea salt and freshly ground black pepper

4.5 oz. of baby arugula
3 TBs of of red wine vinegar
1 TBs of balsamic vinegar
2 TBs of dijon mustard - I used a herbed dijon
1/2 cup of olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat the grill to high. Brush the champagne vinaigrette over the salmon and season with salt and pepper. I like to get the marinade on the fish a couple hours ahead. Meanwhile, cut the cherry tomatoes in half and chop up the onions separating the white parts of the onion from the darker green; I actually add 1.5 inches of the dark green onion. Set the remaining darker green pieces of the scallion aside.

Place the salmon skin side down on the hot grill. 4-5 mins, flip and turn the heat down to medium. I like salmon at medium rare so the last 2-3 mins. I cook it uncovered. Set the salmon aside and let it rest. The warm tomato salad only takes a couple mins. to prepare.

Preheat a large(10″-12″) frying pan to medium/high. Cover the surface of the pan with the 2 TBs of olive oil, toss in the green onions and saute for 1 min. Add the white/green parts of the scallion, saute for 2 mins. and then toss in the remaining scallion. Remove from pan.

Toss the baby arugula in a large bowl, season with sea salt and fresh ground pepper. Drizzle in the balsamic vinaigrette.

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