Salmon With Roasted Grapes & Arugula

• 14 cup pine nuts
• 24 ounces salmon fillets (4 fillets, 6 oz. each)
• 2 cups red grapes
• 6 tablespoons olive oil
• 1 12 teaspoons fresh thyme leaves (finely chopped)
• 34 teaspoon sea salt
• 12 teaspoon pepper
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove (minced)
• 6 cups baby arugula
• 4 lemon wedges (optional)

1. Preheat broiler with a rack set 3" from heat.
2. Toast pine nuts in a medium fry pan over medium low heat until golden, stirring often, 4 to 7 minute Pour into a bowl and let cool.
3. Broil until fish is still a bit rare in center (cut to test) about 4-6 min., fillets will continue to cook as they sit.
4. Grapes should be a bit wrinkled, if not, transfer fish to a plate and broil grapes a few minutes longer.
5. Sprinkle fish and grapes with remaining 1/2 teaspoons thyme.
6. In a small bowl prepare the dressing.
7. Whisk together remaining 5 tablespoons oil, 1/2 teaspoons salt, and 1/4 tsp pepper with the vinegar, mustard and garlic until emulsified.
8. In a large bowl, toss arugula with half of pine nuts and a third of balsamic dressing.
9. Arrange salad on a platter.
10. Set salmon on top, overlapping pieces a bit.
11. Gently combine remaining pine nuts with grapes, spoon grape mixture over fish.
12. Serve with remaining dressing on the side; serve with lemon wedges if desired.

nuts, salmon, red grapes, olive oil, thyme, salt, pepper, balsamic vinegar, mustard, garlic, baby arugula, lemon wedges

Taken from www.food.com/recipe/salmon-with-roasted-grapes-arugula-524555 (may not work)