Скачать или смотреть Spring Rocket Salad with Salmon

Impress your mom this Mother's Day with a fresh spring rocket salad with salmon for brunch!

Ingredients:
• 1 Bunch Radishes - washed and trimmed
• 1/2 Cup of Sugar
• 1/2 Cup of Sherry Vinegar
• 1/4 Cup of Water
• 1-5 Ounce Package of Baby Arugula
• 2 Navel Oranges - segmented
• 3 Tbsp. Olive Oil
• 4 Salmon Fillets at 6 Oz. Each - with the skin on
• 2 Tbsp. of Canola Oil
Salt and Pepper to Taste

Directions:
Grate the radishes into a heat resistant bowl.
Combine 1/2 cup of sugar, 1/2 cup sherry vinegar, and 1/4 cup water into a small pot and gently heat until the sugar is completely dissolved.
Then immediately pour over the grated radishes, then set aside.
Next, dry the salmon fillets thoroughly with paper towels.
Season the fillets with salt and pepper.
Heat a 10" saute pan over medium high heat with canola oil for 3 minutes.
Add the salmon fillets to the hot pan, skin side down.
Press down on each fillet to insure the salmon skin gets crispy for approximately 6 minutes.
Flip over each fillet so the crispy skin side of the salmon is facing up in the saute pan and cook for another 30 seconds or so.
Remove the salmon to a plate while assembling the rocket salad.
Place the arugula in a large bowl and add half of the pickled radishes along with the segmented oranges. Then add 2 Tbsp. sherry vinegar and 3 Tbsp. olive oil. Toss gently to combine.
Divide the arugula mixture equally between 4 plates.
Place 1 salmon fillet skin side up on to each plate.
Garnish each plate with more pickled radishes if needed.