Grilled Salmon with White Bean and Arugula Salad
Here is the link to the original Cooking Light recipe at myrecipes.com, but I make it a little differently. I leave out the capers because 1) I'm not all that crazy about them. They are okay in moderation. But 2) capers are the kind of thing you buy for a certain recipe, use 1 tablespoon of them, then put them in the refrigerator where they remain untouched for 3 years when you finally throw them out. Capers are like buttermilk that way. So when a recipe calls for buttermilk (this one does not) just use milk instead. And when a recipe calls for capers (this one does) just leave them out. Unless you are in Italy.
Recipe serves 2 to 3 normal people or 4 really light eaters.
- 1/4 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon minced fresh garlic
- 1/8 teaspoon ground red pepper
- 1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
- 4 cups loosely packed arugula
- 1/2 cup thinly sliced red onion
- Enough salmon for the number of people you are serving (at least 6 oz. per person). Get it from Kroger and ask the fish monger to put it in an oven-ready bag along with lemon pepper, lemon slices, dill and 2 butter pats.
How to Make It
Whisk together lemon rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.
Place beans in a bowl; drizzle with the dressing and add the red onion. Set aside.
Cook the salmon according to the directions on the Kroger oven-ready bag.
Add arugula to bowl with beans. Toss. Put it on plates and top with a piece of fish.