Petitchef

Arugula, asparagus, and salmon with blackberry glaze

Main Dish
4 servings
15 min
15 min
Very Easy

Ingredients

Number of serving: 4
12 ounces wild-caught salmon fillet, skin and bones removed

evoo cooking spray

2 cups asparagus tips

2 cups blackberries, divided

2 teaspoons honey

4 teaspoons low-sodium soy sauce

2 teaspoons dark sesame oil

1/4 cup fresh orange juice

6 cups arugula (or whatever greens you want)

Preparation

  • 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.





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