Poached Salmon on a Bed of Arugula & Israeli Couscous Salad

I suppose things are getting a little repetitious on my blog…arugula, arugula, arugula! However, it’s in season and it’s delicious. I bought some more arugula yesterday, and decided to make another salad this weekend. Now, a salad may seem like a pretty boring dish to make–just chop up some veggies and mix–but I enjoy the multiple steps involved in making an involved salad. For this salad, it involved preparing the salmon, the traditional salad, and the salad dressing. I think it annoys Mark when I tell him I am going to whip up a salad for lunch…and then it takes an hour! Well, he’s annoyed until he tastes it. Then he understands.

Ingredients:

1 lb of salmon with the skin on

1/4 cup of chopped onion

4 springs of dill

1 garlic clove, minced

3 tablespoons of olive oil

1 cup of water

1 bunch of arugula-washed and torn

1 cup of Israeli couscous, prepared

2 roma tomatoes, diced

1/4 cup of red onion, diced

juice of 1.5 lemons

1/2 cup of olive oil

1/4 cup cider vinegar

3 sprigs of dill

salt and pepper, to taste

Preparation:

1. In a large frying pan, warm 1/4 cup of chopped onion, 4 sprigs of dill, the garlic clove, 3 tablespoons of olive oil, and the water over medium high heat. Once the water is slightly boiling, place the salmon in the frying pan, skin down. Place a lid over the salmon and cook for about 5 minutes, or until done.

2. Mix the arugula, Israeli couscous, onion, and tomatoes in a salad bowl. Add any other veggies you find fitting.

3. In a mason jar (or other preferred container for salad dressing), add the juice of 1.5 lemons, the olive oil, and the cider vinegar. Mix well. Tear the dill from the stems and add to the mason jar, along with the salt and pepper.

4. Serve the salad to bowls, cut the salmon into serving sized pieces, removing the skin. Place on top of the salad mix, and spoon the dressing over the top.

This salad turned out amazingly! It was full of strong flavors that blended together perfectly. I was really focused on the dressing, and after first making it, I wasn’t too impressed. However, once it was served over the salad and salmon…OMG it was fabulous. The lemon and the salmon worked together perfectly (as I planned in my head). I love making salad dressing. What are your favorite salad dressing flavors?

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