Arugula Salmon Salad with Capers and Shaved Parmesan

Name: Arugula Salmon Salad with Capers and Shaved Parmesan
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 1/2 cups baby arugula; 4 oz cooked sockeye wild salmon (skin removed); 1 tsp capers (drained); 2 tsp red wine vinegar; 1 tsp extra virgin olive oil; 1 tbsp shaved parmesan (about .25 oz total); salt and fresh pepper to taste

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 1

Cost: $37.63 /serving

Author : Gina

cold salmon salad grilled salmon salad

Arugula Salmon Salad with Capers and Shaved Parmesan

Ingredients

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1 1/2 cups baby arugula4 oz cooked sockeye wild salmon (skin removed)1 tsp capers (drained)2 tsp red wine vinegar1 tsp extra virgin olive oil1 tbsp shaved parmesan (about .25 oz total)salt and fresh pepper to taste

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Instructions

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Step 1

I used leftover salmon, but if using raw salmon, simply season it with a little salt and pepper and bake it for about 10 minutes 400F, or in a pan lightly sprayed with oil. You can also air fry salmon 400F 6 to 8 minutes.

Step 2

To make the salad, place the arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers.

Step 3

Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.