Warm Salmon and Cherry Arugula Salad
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground turmeric
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 6 cups loosely packed arugula (about 3 ounces)
  • ½ small head radicchio, cored and shredded
  • 4 5-ounce salmon fillets, about ¾-inch thick
  • 3 shallots, sliced
  • ½ large jalapeño (halved lengthwise), seeded and thinly sliced
  • 1-1/2 cups thawed frozen tart cherries
  • 1-1/2 teaspoons grated fresh ginger
  • ¼ cup tart cherry juice
  1. In large bowl, whisk together the vinegar, turmeric, and 2 tablespoons of the olive oil. Add the arugula and radicchio, and toss. Add salt and pepper, to taste, and divide mixture among 4 plates.
  2. Season salmon with salt and pepper. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon and cook until barely opaque throughout, about 2 to 3 minutes per side. Arrange the cooked salmon on top of the salads.
  3. Reduce the heat to medium, and add the shallots and jalapeño to your skillet. Cook, stirring occasionally, until tender, about 2 to 3 minutes. Add the cherries and ginger, and cook, stirring occasionally, until heated through. Add the cherry juice; increase heat to medium-high, and cook, scraping up any browned bits, until the juice is almost entirely evaporated, about 2 to 3 minutes. Add salt and pepper to taste.
  4. Spoon the cherry mixture over the salmon and serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/salmon-cherry-arugula-salad