Enjoy this unusual but delicious seafood salad that features arugula topped with blueberries, seared red salmon, and a homemade Champagne vinaigrette dressing.

Laura Martin Zapalowski
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With a very sharp knife, make shallow slashes about 1 inch apart in skin of the snapper fillets. Season the fillets on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a large, nonstick frying pan over medium-high heat. Add the fish, skin side down, and cook for 2 1/2–3 minutes. Gently press the fillets down with a spatula to flatten while cooking. Turn fillets, and cook an additional 1–2 minutes or until cooked through. Remove from heat, and keep warm.

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  • Whisk together the vinegar, honey, Dijon, and chives in a small bowl. Slowly drizzle in the extra-virgin olive oil and water, whisking constantly. Season the vinaigrette with the remaining 1/8 teaspoon salt and several turns freshly ground black pepper.

  • Combine arugula and blueberries in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Divide salad evenly among 4 plates. Arrange 4 pecorino slices over each salad. Serve immediately with seared snapper and a 5-ounce glass of white wine, if desired.

Nutrition Facts

306 calories; fat 11g; saturated fat 3g; mono fat 5g; poly fat 2g; protein 37g; carbohydrates 12g; fiber 2g; cholesterol 71mg; iron 1mg; sodium 466mg; calcium 205mg.