How To Make Arugula Salmon Salad with Capers and Shaved Parmesan
The saltiness of the capers and the creaminess of the parmesan complement the fish nicely in this salmon salad served on a bed of baby arugula.
Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Serves:
Ingredients
- 1½cups baby arugula
- 4ozsockeye wild salmon,cooked, skin removed
- 1tspcapers,drained
- 2tspred wine vinegar
- 1tspextra virgin olive oil
- 1tbspparmesan,shaved
- salt and fresh pepper,to taste
Instructions
-
Season salmon with a little salt and pepper and cook for about 10 minutes, either on the grill, broiled, or in a pan lightly sprayed with oil.
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Place arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers.
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Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.
Nutrition
- Calories: 247.96kcal
- Fat: 13.73g
- Saturated Fat: 3.60g
- Monounsaturated Fat: 6.41g
- Polyunsaturated Fat: 2.83g
- Carbohydrates: 1.12g
- Fiber: 0.37g
- Sugar: 0.29g
- Protein: 28.22g
- Cholesterol: 57.35mg
- Sodium: 350.01mg
- Calcium: 170.71mg
- Potassium: 536.22mg
- Iron: 1.02mg
- Vitamin A: 76.82µg
- Vitamin C: 2.81mg
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