Fancy Weeknight Salmon Salad
 
 
A main dish salmon salad made with flaky roasted fish, baby arugula, dried fruit, nuts, and a tangy tahini vinaigrette that feels like something you would order in a restaurant but is simple enough for a weeknight dinner!
Yield: 4 servings
Ingredients
  • 1½ lb salmon, skin and bones removed
  • 2 (15 oz) can black beans, drained, rinsed, and well-dried
  • salt and black pepper, to taste
  • 1 large or 2 medium shallots, thinly sliced
  • ½ tsp sugar
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil, plus more for salmon and black beans
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 5 oz baby arugula
  • ½ cup dried sour cherries or cranberries
  • ¼ cup roasted salted sunflower seeds
Instructions
  1. Heat oven to 450F.
  2. Place the salmon on a parchment-lined baking sheet. Brush with olive oil. Sprinkle with salt and black pepper. Toss the black beans with a little bit of olive oil, salt and black pepper. Spread them around the salmon pieces in a single layer. Roast for 15-25 minutes depending on the size and thickness of your salmon, or until it is opaque in the center and the black beans are crispy.
  3. Meanwhile, in a small bowl combine ½ tsp salt, shallots, sugar, and red wine vinegar. Stir to combine. Set aside.
  4. For the dressing, in a large bowl whisk together the olive oil, soy sauce, lemon juice, and tahini. Season to taste with salt and black pepper.
  5. When ready to serve, add the arugula to the bowl with the dressing and toss to combine. Divide among serving plates.
  6. Break the fish into large pieces and place on top of the arugula. Top with the shallots and their pickling liquid, dried cherries, and sunflower seeds. Serve immediately.
Notes
Adapted slightly from Simply Julia
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/01/fancy-weeknight-salmon-salad.html