potatoes, cleaned and sliced on ¼ thick rounds
mixed baby green and arugula salad, washed and dried
2 tablespoons red wine vinegar
Salt and pepper
Preheat the oven at 375°.
Season the salmon fillets with generous amount of coriander, salt and pepper.
In a large pan filled with salted water, cook the red potatoes rounds. When almost done 6 to 8 minutes, slightly tender when pierced with a knife add the frozen peas. Cook for another 2 minutes. Drain and transfer to a large salad bowl. Drizzle with some olive oil and season with salt and pepper. Mix well and set aside.
Line a cookie sheet with aluminum foil. Spread the lime on the cookie sheet. Sit in top the salmon fillets and place a couple more slices of lime over the fillets.
Bake in the oven for 15 to 18 minutes. Remove from the oven and lightly drizzle olive oil over the fillets.
Add the thinly sliced radishes, baby green and arugula to the potatoes. Add the vinegar and more olive oil to season and toss well.
Divide the salad amongst 4 dishes and place the salmon fillets over it.
Crisp and bitter arugula mixes well with the baby green that are a bit sweet andwith the mustard …. We had a busy week and a couple of nights ago we prepared this new dish, Pecorino Crusted Chicken withArugulaand Mixed Green Salad
On the way home I was wondering what I was going to do with all these little tomatoes and then my daughter told me she wanted saladwithbaby tomatoes so I took her request and created a salad that we had at our picnic on Saturday
Season salmon on both sides with salt and pepper. For the salmon. I went onto Pure Food Fish Market’s website, this is a site I order a lot of fish from withOUTSTANDING success in quality, taste, delivery…you name it