Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette recipes

Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette recipes
14 Ingredients
  • 1/4 cup grated carrot
  • 3 tablespoons fresh orange juice
  • 2 tablespoons finely chopped onion or shallots, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 teaspoons rice vinegar, divided
  • 1 teaspoon honey
  • 1 teaspoon minced peeled fresh ginger
  • 3/4 teaspoon salt, divided
  • 4 ounces baby arugula (about 6 cups loosely packed)
  • 1 cup quartered cherry tomatoes
  • 1 large red bell pepper, thinly sliced
  • 1/2 teaspoon dark sesame oil
  • 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
  • 1/4 teaspoon freshly ground black pepper
Nutrition
463
23% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

47% 31

Saturated

31% 6

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 8

Carbs

3% 9

Carbs (net)

- 7

Fiber

9% 2

Sugars

- 6

Sugars, added

- 1

Protein

73% 36

Cholesterol

31% 94

Sodium

23% 553

Calcium

7% 74

Magnesium

17% 72

Potassium

21% 970

Iron

8% 1

Zinc

9% 1

Phosphorus

64% 451

Vitamin A

19% 175

Vitamin C

84% 76

Thiamin (B1)

35% 0

Riboflavin (B2)

26% 0

Niacin (B3)

98% 16

Vitamin B6

98% 1

Folate equivalent (total)

26% 103

Folate (food)

- 103

Folic acid

- 0

Vitamin B12

229% 5

Vitamin D

- 0

Vitamin E

54% 8

Vitamin K

35% 42
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