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Honey Balsamic Salmon Salad

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Course Mains
Servings 4

Ingredients
  

  • 4 salmon filets
  • 4 teaspoons good olive oil
  • 4 garlic cloves, minced
  • 6 tablespoons good balsamic vinegar
  • 4 teaspoons honey
  • 4 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the Salad
  • 1/2 cup good extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 large garlic clove, minced
  • 1/2 teaspoon fine sea salt
  • 5 ounces baby arugula

Instructions
 

  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray, or heat a grill and coat a grill pan.
  • In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
  • Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
  • Place salmon skin-side down on the prepared baking sheet or grill pan. Brush liberally with the glaze.
  • Bake for 5 minutes, then baste with the glaze, and continue to bake/grill 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
  • Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes. Remove the skin and serve overtop the salad, at room temperature or chilled.

For the Salad

  • In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Taste for seasoning.
  • To serve: Place two handfuls of arugula on each of four plates. Drizzle vinaigrette over each portion immediately before serving. Top each with jammy tomatoes, a salmon filet and onion straws.
  • Enjoy!