Arugula & Salmon Salad with Lemon-Rosemary Vinaigrette

Ingredients


Salmon
• 2 lbs. poached salmon fillets
• 1 Tbs. olive oil
• 1 garlic clove, crushed
• 1/2 Tbs. fresh rosemary, minced
• 1/4 cup white wine
• 1/4 cup water
Salad & Vinaigrette
• 3 Tbs.fresh lemon juice
• 1 Tbs.Dijon mustard
• 1 garlic cloves, pressed
• 
1 Tbs. minced fresh rosemary
• 2 Tbs. olive oil
• 4 cups arugula leaves, washed well and drained
• 1/2 cup grape tomatoes (halved if large)
• 1/4 cup kalamata olives
• 1/4 cup toasted walnuts
• Freshly grated Asiago cheese

Instructions

1. To poach salmon, heat 1 Tbs. olive oil in a large skillet. Place salmon fillets, flesh side down, in pan and sear (1 to 2 minutes).
2. Flip salmon, sprinkle with a crushed garlic clove and 1/2 Tbs. minced of fresh rosemary leaves.
3. Add 1/2 cup white wine and 1/2 cup water.
4. Cover and poach just until done, about 6-8 minutes, depending on thickness of fillet.
5. In a small bowl, combine lemon juice, mustard, garlic and rosemary. Gradually whisk in oil. Season to taste with salt and pepper, and set aside.
6. In a medium bowl, toss arugula and enough dressing to lightly coat leaves. Divide arugula among four individual plates and sprinkle with cheese.
7. Top each plate with a piece of salmon. Arrange tomatoes, olives and walnuts on the plates. Drizzle with remaining dressing and serve.