Broiled Salmon Steaks with Arugula and Spinach Salad, Toasted Almonds, Feta Cheese and Lemon Vinaigrette Dressing
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Fast and easy Broiled Salmon Steaks with Arugula and Spinach Salad, toasted almonds, feta cheese and lemon vinegar dressing. Serve with Spanish white wine, baguette and butter.
Ingredients
- 2 thick slices Salmon steaks (4 ounces each - cut 3-4 inches thick)
- 2 cups arugula salad
- 2 cups spinach salad
- 1 lemon (halved)
- 1/4 cup toasted almonds
- 1/4 cup lemon vinaigrette dressing
- 2 teaspoons grape seed oil
- 1/4 cup feta cheese (crumbled)
- cup salt and pepper
Directions
| Preparing the Salmon for Broiling | |
| Step 1 | Turn on broiler to High. |
| Step 2 | Cut the salmon into two 4 ounce thick steaks. |
| Step 3 | Coat the steaks with grape seed oil and season with salt and pepper to cover evenly. |
| Step 4 | Place the steaks on a baking sheet lined with parchment paper or foil. Place the steaks skin side down and cook for 25-30 minutes, or until the steaks separate easily and flake apart in large pieces. Remove the steaks from the oven, cover with foil and set aside. |
| Preparing the Salad | |
| Step 5 | Mix the arugula and spinach together. Add the lemon dressing and toss to coat evenly. Add the feta and almonds. Place on two plates. |
| Step 6 | Place the steaks on top of the salads and finish each steak with a light squeeze of lemon juice. |
| Step 7 | Serve immediately with Spanish white wine, baguette and butter. |
| Step 8 | Enjoy! |
