Wednesday, April 6, 2016

Pan Seared Salmon w/ Arugula Salad

2 6-8 oz. Slamon filets skin on
1 tblsp canola oil
1/2 lemon juiced and zested
Touch of salt

For the salad:

1/2 bunch aruglua washed and stems removed
1 tblsp. Canola oil
1/2 lemon juiced and zested
1/4 red onion shaved
2 tblsp. Walnuts , use almonds or pecan if allergic

Place the salmon filets in shallow bowl, toss well with lemon juice, zest, oil and salt. Let rest 15 minutes. Meanwhile heat a skillet to medium/high heat. Place the salmon skin side down and cook 2-3 minutes. Shake the pan gently so salmon does not stick. Reduce the heat to medium cover and cook until salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and flesh medium. Cook an additional 3 minutes for well done. Remove from heat and let rest and cool to room temp. In mixing bowl add aruguls, lemon juice and zest and toss. Add oil, red onion and walnuts. Toss and place handful sized portion on serving plate. Top with salmon, serve and enjoy!

Chefs Note: omega 3 fatty acids have been found to be beneficial in reducing the itching and inflammation associated with ocular rosacea, eczema and psoriasis. These essential fatty supplements aid in an overall balanced diet as well assessing the discomfort of ocular rosacea symptoms.

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