Embracing the peak of the season; the true flavors and stunning colors of this composed salad really make a statement. I love the caramel flavor that pan-searing imparts to ripe summer fruits such as apricots or nectarines. And in turn their tangy-sweet flavor brings out the best in the oil rich salmon.
(Serves 4)
For the Salmon:
4 four-ounce filets of salmon, skin off
Olive oil for brushing
Sea salt and freshly ground pepper to taste
Brush both sides of the salmon filets with olive oil and sprinkle with sea salt and pepper. Place the salmon filets, top side down, in a small baking dish and place under a preheated broiler until golden, about 3 minutes. Turn the salmon over and broil the top until golden, another 3-4 minutes. (You may also do this step on a preheated gas or charcoal grill.)
For the Salad:
4 apricots or small nectarines, cut in half and pitted
Olive oil and maple syrup for brushing (you may substitute honey or agave syrup for the maple syrup)
2 cups baby arugula leaves
White balsamic vinaigrette (recipe follows)
1/4 cup toasted or candied walnuts
1/2 cup raspberries, washed and drained
8-12 whole basil leaves
Brush the cut sides of the apricots with a little olive oil and maple syrup. Heat a nonstick pan (I love cast iron for this) over medium heat and place the apricot halves, cut side down, in the pan. Sear the apricots until deep golden, about 2-3 minutes, Remove to a plate.
In a salad bowl, toss the arugula leaves with enough of the vinaigrette to make them glossy. Divide the arugula between 4 plates. Top each with a filet of salmon, 2 halves of apricot, a scattering of walnuts, a few raspberries and 2 or 3 basil leaves. Drizzle with the remaining vinaigrette.
White Balsamic Vinaigrette:
1/4 cup white balsamic vinegar (or your favorite vinegar)
1 teaspoon maple syrup, sugar or honey
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil (or you may use all olive oil if you choose)
Sea salt and freshly ground pepper to taste
Combine all of the ingredients in a small bowl.
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