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

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!