Salmone Graziana Recipe
Seared Salmon Over Arugula, Artichokes, Olives, Tomatoes, And Champagne Vinagrette
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Ingredients
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Salmon
Salad
Champagne Vinaigrette
Method
Prepare the Salmon
- 1
Season the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Salmon
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy, then carefully flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from heat and set aside.
Prepare the Salad
- 3
Combine Salad Ingredients
In a large bowl, combine arugula, artichoke hearts, sliced black olives, and halved cherry tomatoes. Toss gently to mix.
Make the Champagne Vinaigrette
- 4
Whisk the Vinaigrette
In a small bowl, whisk together champagne vinegar, Dijon mustard, and honey. Gradually whisk in olive oil until emulsified. Season with salt and black pepper to taste.
Assemble the Dish
- 5
Plate the Salad
Divide the arugula salad mixture among four plates.
- 6
Top with Salmon
Place a seared salmon fillet on top of each salad. Drizzle with the champagne vinaigrette.
- 7
Serve
Serve immediately and enjoy your Salmone Graziana!
