Serves 4
Prep Time: 15 min
Cooking time: 7-15 minutes
¼ cup olive oil
¼ cup lemon or lime juice
2 Tablespoons orange juice
2 Tablespoons honey
1/8 teaspoons each salt and black pepper
2 cloves garlic, pressed
Dash of pepper sauce such Tabasco
4 cups arugula or baby greens, washed and dried
2 red peppers, cored and sliced into strips
Freshly ground pepper
2 Tablespoon melted butter
4 (5-6 ounce) salmon filets
2-3 Tablespoons capers
¼ cup Italian parsley leaves chopped
8 thin lemon slices and parsley sprigs for garnish
Preheat broiler
Combine olive oil, citrus juices, honey, spices, garlic and pepper sauce in a small bowl, mix well with a fork, or whisk. Divide in half.
Place 1 cup arugula or baby greens on each of the four plates. Top with red peppers, and freshly ground pepper to taste. Drizzle half of the dressing on the four salads, reserving 2 tablespoons.
Melt butter.
Lightly oil or use cooking spray to coat a foiled lined pan.
Place salmon on foil, skin side down. Brush liberally with melted butter. Broil for 5-7 minutes.
Add capers to the reserved half-portion of dressing and coat the salmon pieces. Return to the broiler until cooked golden crisp on the outside and the flesh flakes easily.
Remove from broiler and place one filet on each bed of salad.
Drizzle pan juices and capers on salmon filets, then drizzle with the reserved 2 tablespoons of dressing. Sprinkles chopped parsley on each serving, garnish as desired and serve immediately.
