Pan-Roasted Salmon With Arugula And Avocado Salad Recipe
- 4 (5- to 6-ounce) salmon filets, preferably wild
- Kosher salt and freshly ground black pepper
- 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided
- 4 cups baby arugula
- 2 tablespoons fresh juice from 1 lemon
- Grated Parmigiano-Reggiano, for serving
- 1 ripe Hass avocado, pitted and cut into 1/2-inch cubes
- Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat 1/3 cup oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
- Meanwhile, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese.
- Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120u0b0F for medium rare or 130u0b0F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.
kosher salt, extravirgin olive oil, baby arugula, fresh juice from, avocado
Taken from www.seriouseats.com/recipes/2014/07/one-pot-salmon-arugula-avocado-salad-recipe.html (may not work)