Serves 2
Ingredients:
2 ea. (6 oz.) King Salmon Portions
1 oz. Fresh Blueberries
1/2 Lemon, juiced and zested
1 cup water
1 Tbsp. Sugar (may substitute with honey)
salt and pepper, to taste
Arugula Salad with Summer Berries:
2 cups Arugula Salad
1 oz. Fresh Blueberries
1 oz. Fresh Strawberries, cubed
1/2 oz. Feta Cheese, cubed
1/2 ea. Lemon, juiced and zested
2 Tbsp. Extra Virgin Olive Oil
1/2 tsp. Dried Oregano
salt & pepper, to taste
To make your simple dressing, add lemon juice, lemon zest, olive oil, dried oregano, salt, and pepper in a medium bowl. Whisk and set aside.
Directions:
Pre-heat oven to 450ºF.
Season salmon with salt and pepper, then place skin-side down on a nonstick baking sheet. Bake for 10-12 minutes or until internal temperature reaches 145ºF.
In a small pot add 1 cup of water, juice and zest of half a lemon, 1 tablespoon of sugar, blueberries, and a pinch of salt. Simmer for about 5-8 minutes until the sauce thickens, then turn the heat off.
When you're ready to serve, add Arugula salad to the bowl of dressing and gently toss.
Plate your dish by adding the arugula salad to half of the plate topped with fresh berries and feta cheese. Then, add salmon and top it with the blueberry sauce.
Enjoy!