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Salmon Salad with Arugula, Grape Tomatoes, and True Fields EVOO

Salmon Salad with True Fields extra virgin olive oil

When the temperature rises few dishes are as simultaneously refreshing and sustaining as a nice salmon salad topped with some tasty TRUE Fields extra virgin olive oil. The dressing can be doubled or tripled as a dipping sauce for good crusty bread, capers, and green onion – scatter those over the greens.

Ingredients:

  • 1 pound skinless boneless salmon filet
  • 1/2 tsp coarsely ground black pepper
  • 4 tbsp True Fields extra virgin olive oil, the good stuff
  • 1/2 tsp salt, preferably sea salt
  • 1/2 tsp dried dill
  • 4 oz baby arugula, washed and dried
  • 1-pint grape tomatoes halved
  • 2 tbsp white or champagne vinegar
  • A large pinch of red pepper flakes (optional)
  • 2 tbsp capers
  • Add 1 cup of cooked quinoa
  • 1 scallion, thinly sliced

Method:

  1. Season the salmon on both sides with the dill, salt and pepper, place in the oven, and cook to 300 F for 20 minutes.
  2. Meanwhile, whisk together the dressing ingredients and some True Fields EVOO.  Taste for seasoning, then toss with the arugula and tomatoes in a large bowl. Spread on a serving platter.
  3. When the salmon is done, lay it atop the salad and serve!