Ingredients
- 1⁄4 cup apple cider vinegar
- 1 tablespoon caraway seeds
- 1 tablespoon yellow mustard seeds
- 3/4 teaspoon sea salt
- 1/4 teaspoon, plus a pinch freshly ground black pepper
- 2 large seedless cucumbers, thinly sliced
- 4 (6-ounce) boneless, skin-on wild salmon fillets
- 5 1⁄2 ounces baby arugula
- 1 Belgian endive, thinly sliced
- 1⁄2 cup chopped fresh dill, plus more for garnish
- 1 tablespoon almond oil or extra-virgin olive oil
- grated zest and juice of 1 lemon
Method
Step 1
Combine the vinegar, caraway seeds, mustard seeds, 1⁄2 teaspoon salt and a pinch of black pepper in a large bowl. Add the cucumbers and stir to coat. Let stand, stirring occasionally, while you prepare the salmon.
Step 2
Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Sprinkle the flesh side of the salmon fillets with 1⁄4 teaspoon each of the salt and pepper. Place the fillets, skin-side up, in the pan and cook until the flesh releases easily from the bottom, about 5 minutes. Turn and cook until the salmon is just opaque throughout, about 4 more minutes.
Step 3
While the salmon cooks, toss the arugula, endive, dill and oil with the cucumber mixture.
Step 4
Divide the salad among four plates. Top each with a salmon fillet and garnish with the lemon zest, lemon juice and dill. Serve immediately.
Nutritional analysis per serving: Calories: 339, Fat: 16 g, Saturated Fat: 2 g, Cholesterol: 94 mg, Fiber: 3 g, Protein: 37 g, Carbohydrates: 13 g, Sodium: 525 mg
