Ensalada templada de salmón y rúcula con cerezas

Ingredientes

• 2 tablespoons red wine vinegar
• 1 teaspoon ground turmeric
• 3 tablespoons olive oil (divided)
• Salt and pepper (to taste)
• 6 cups loosely packed arugula (about 3 ounces)
• 1/2 small head radicchio (cored and shredded)
• 4 5- ounce salmon fillets (about 3/4-inch thick)
• 3 shallots (sliced)
• 1/2 large jalapeño (halved lengthwise, seeded and thinly sliced)
• 1-1/2 cups thawed frozen tart cherries
• 1-1/2 teaspoons grated fresh ginger
• 1/4 cup tart cherry juice

Preparación

1. 1

   In large bowl, whisk together the vinegar, turmeric, and 2 tablespoons of the olive oil. Add the arugula and radicchio, and toss. Add salt and pepper, to taste, and divide mixture among 4 plates.

2. 2

   Season salmon with salt and pepper. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon and cook until barely opaque throughout, about 2 to 3 minutes per side. Arrange the cooked salmon on top of the salads.

3. 3

   Reduce the heat to medium, and add the shallots and jalapeño to your skillet. Cook, stirring occasionally, until tender, about 2 to 3 minutes. Add the cherries and ginger, and cook, stirring occasionally, until heated through. Add the cherry juice; increase heat to medium-high, and cook, scraping up any browned bits, until the juice is almost entirely evaporated, about 2 to 3 minutes. Add salt and pepper to taste.

4. 4

   Spoon the cherry mixture over the salmon and serve.