Balsamic salmon & arugula salad with blood oranges
8 May
As promised, here is the rest of my meal from that fun night of cooking with friends. The rest of the meal was so simple – I brushed some balsamic vinegar on the salmon then grilled it on a pan. Read more to find out what the “secret” ingredient in the dressing for the salad was! It tastes totally better than what you would imagine!
Photo by Edmond H. Lee*
Once again, here are the beautiful photos by Edmond, followed by the recipes! I’m sad that I have to go back to my normal photos. Back to reality! 
About 2 servings
Ingredients:
1 pound of wild salmon fillet
3 tablespoons of balsamic vinegar
2 tablespoons of extra virgin olive oil
Sea Salt and fresh cracked pepper to taste
Procedure:
1. Wash salmon under cold running water. Pat dry with paper towel. Sprinkle Sea salt and pepper on both sides.
2. Add balsamic vinegar to a small bowl.
3. Using a pastry brush, brush vinegar on both sides of the salmon.
4. Heat up a skillet over high heat with oil. Reduce to medium heat after a minute.
5. Add salmon. Cover and cook for about 3 minutes on each side, or until well done.
The salmon would be even better if you let it marinate overnight.
(Dressing modified from The Amateur Gourmet)
Makes 3-4 servings
Ingredients:
2 cups of arugula greens
2 small blood oranges (or 1 medium)
1 yellow bell pepper, cut into small squares
3 slices of thinly sliced prosciutto, chopped
1 egg yolk
1 tablespoon of mustard
Sea Salt and fresh cracked pepper to taste
Procedure:
1. In a medium bowl, whisk 1 egg yolk, mustard, balsamic vinegar (2 remaining tablespoons) with salt and pepper.
2. Then, slowly, drizzle in your favorite olive oil, drop by drop, whisking the entire time.
3. Squeeze in about 2 teaspoons of blood orange into the dressing. Set aside.
4. Peel oranges and dice into large chunks. In a large bowl, add bell peppers and prosciutto to the greens.
5. Pour dressing over the salad. Mix everything together and enjoy!
I loved the sweetness of the bell peppers contrasting with the salty prosciutto paired with my favorite greens!
*All photos in this post taken by Edmond H. Lee.
