Arugula, Asparagus, and Salmon with blackberry glazePosted: June 17, 2010
I love salads for dinner. They are easy, light and you can make them in so many different ways. This was no exception. The only change I made was used spinach instead of arugula. This was quick, light yet filling, and delicious! Another Clean Eating Magazine hit!
12 oz. wild-caught salmon fillet, skin and bones removed
evoo cooking spray
2 cups asparagus tips
2 cups blackberries, divided
2 tsp honey
4 tsp low-sodium soy sauce
2 tsp dark sesame oil
1/4 cup fresh orange juice
6 cups arugula (or whatever greens you want)
(I pan-seared mine but here is how the directions cook the salmon)
Preheat oven to 400 degrees F. Divide salmon into 8 equal sized portions. Mist a baking sheet with cooking spray and place salmon on baking sheet. Bake for about 18 minutes or until fish is cooked through and begins to flake. Remove from oven and let cool.
Steam asparagus until crisp-tender. Rinse with cool water and place in refrigerator.
Take 16 blackberries and place them in a small bowl. Mash, then add honey, soy sauce, oil and orange juice. Stir to combine (berries will remain chunky).
Arrange lettuce on plates and top with asparagus and 2 pieces of salmon.
Sprinkle reserved blackberries over salmon and drizzle blackberry-soy dressing evenly over plates.