Prepare to embark on a flavor explosion that will transform your perception of salads forever! This Chopped Salmon Arugula Walnut Salad with Wasabi Vinaigrette is not just a meal, it's a gourmet experience that marries the rich, buttery texture of salmon with the peppery bite of arugula and the crunch of toasted walnuts. In just 25 minutes, you'll create a restaurant-quality dish that will leave your taste buds dancing and your dinner guests utterly impressed.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 cups arugula
- 1 lb salmon fillet
- 1/2 cup walnuts, chopped
- 1/4 cup wasabi paste
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the salmon: Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
- Preheat a skillet or grill pan over medium-high heat. Brush the salmon with a light coating of olive oil to prevent sticking.
- Cook the salmon for approximately 4-5 minutes on each side, or until it reaches an internal temperature of 145°F (63°C). The fish should be opaque and easily flake with a fork.
- While the salmon is cooking, prepare the wasabi vinaigrette: In a small bowl, whisk together wasabi paste, remaining olive oil, soy sauce, and rice vinegar until well combined.
- Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. Remove from heat and set aside.
- Once the salmon is cooked, let it rest for 2-3 minutes, then chop into bite-sized cubes.
- In a large salad bowl, spread the fresh arugula as a base.
- Arrange the chopped salmon on top of the arugula, sprinkle with toasted walnuts.
- Drizzle the wasabi vinaigrette over the salad just before serving.
- Serve immediately while the salmon is still warm and the arugula is crisp.
Tips
- Choose fresh, high-quality salmon for the best flavor and texture.
- Pat the salmon dry before cooking to ensure a perfect sear and prevent steaming.
- Use a meat thermometer to check salmon's internal temperature - 145°F is the sweet spot for perfectly cooked fish.
- Toast walnuts carefully - they can burn quickly, so keep stirring and watch closely.
- Prepare the vinaigrette just before serving to maintain its vibrant, zesty flavor.
- For an extra flavor boost, try using wasabi paste from a tube for consistent heat and smoothness.
- If you prefer a milder wasabi flavor, start with less and adjust to taste.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 6g
Protein: 35g
Fat: 30g
Saturated Fat: g
Cholesterol: 90mg
