A dalmon fillet... at its best!

Unilateral Salmon Fillet

INGREDIENTS

1. 1/2 cup pinion
2. 1/4 cup olive oil
3. 4 skinned salmon fillets (about 1 1/2 lb / 750 g total)
4. 1 packet of arugula (5 oz / 142 g)
5. 1/2 cup sun-dried tomato cut into strips
6. balsamic vinegar
7. salt and freshly ground black pepper

PREPARATION

1. In a small skillet, grill the pine nuts over medium heat, stirring occasionally, 3 to 5 minutes or until golden. Coarsely chop them and put them back in the pan. Add 2 tsp tab (30 ml) of the oil and reheat. Keep warm.
2. In a large skillet, heat the rest of the oil over medium heat. Add the salmon fillets, skin side down, and cook for 10 to 12 minutes or until the salmon flesh is easily broken up with a fork and the skin is crisp (the salmon will be less cooked on the surface, but will be softer).
3. Divide the arugula among four plates and place a fillet of salmon on them. Sprinkle with dried tomatoes. Garnish with reserved pine nuts and a drizzle of balsamic vinegar. Salt and pepper.