Crispt Salmon And Arugula Salad With Carrot-Ginger Vinaigrette

• 1/4 cup grated carrot
• 3 Tbsp fresh orange juice
• 2 Tbsp finely chopped shallots (or onion), divided
• 2 Tbsp EVOO, divided
• 4 tsp rice vinegar, divided
• 1 tsp honey
• 1 tsp minced peeled fresh ginger
• 3/4 tsp salt, divided
• 4 oz baby arugula (about 6 cups)
• 1 cup quartered cherry tomatoes
• 1 large red bell pepper, thinly sliced
• 1/2 tsp dark sesame oil
• 4 (6 oz) fresh or frozen salmon fillets
• 1/4 tsp freshly ground black pepper

1. 1. Combine carrot, orange juice, 1 Tbsp shallots, 1 Tbsp EVOO, 2 tsp rice vinegar, honey, ginger, and 1/4 tsp salt in mini food processor; process 1 minute or until well combined.
2. 2. Place arugula, tomatoes, red pepper, in a large bowl. Add the remaining shallots, 1 1/2 tsp EVOO, 2 tsp rice vinegar,sesame oil, and 1/4 tsp fresh pepper. Toss well.
3. 3. Grill salmon with EVOO salt and pepper. Arrange 1 1/2 cups salad on each plate and top with salmon and 2 Tbsp of carrot vinaigrette.
4. calories: 303; fat 17.1g; port 29.7g; carb 8.9g

grated carrot, orange juice, shallots, evoo, rice vinegar, honey, ginger, salt, baby arugula, quartered cherry tomatoes, red bell pepper, sesame oil, salmon, ground black pepper

Taken from www.epicurious.com/recipes/member/views/crispt-salmon-and-arugula-salad-with-carrot-ginger-vinaigrette-52912751 (may not work)