- 60 Min
- Serves 4
Unruly Arugula Citrus Salmon Skewers
- Main Course
- Unruly Arugula
For the skewers:1 lb. boneless, skinless salmon fillets, cut into 1-½” cubes
1 Tbsp. honey
1 lemon, juiced
½ tsp. smoked paprika
2 tsp. Dijon mustard
1 Tbsp. extra virgin olive oil
½ tsp. kosher salt
Prepared Tzatziki sauce, for serving
For the dressing:2 lemons
1 garlic clove, grated
½ cup extra virgin olive oil
½ tsp. Kosher salt
For the quinoa:1 cup quinoa, cooked to package directions
¼ cup fresh mint, finely chopped
For the Unruly Arugula salad:(1) 4-oz. box Unruly Arugula
2 mini Persian cucumbers, sliced in rounds
1 avocado, chopped
To prepare the citrus salmon skewers:
Preheat oven to 425ºF. In a large bowl, combine the honey, lemon juice, smoked paprika, Dijon mustard, extra virgin olive oil, and salt. Add the salmon and toss gently. Allow to marinate at room temperature for 10 minutes. Skewer three cubes of salmon per skewer, allowing ¼” of space between each piece of salmon. Place loaded skewers on a parchment lined baking sheet and bake for 12-15 minutes, or until desired doneness. Allow to cool, slightly, before serving.
To prepare the dressing:
In a medium bowl, combine all dressing ingredients. Whisk to combine.
To prepare the quinoa:
In a medium bowl, combine the cooked quinoa and mint. Add in about ¼ cup of dressing and gently toss.
In a large bowl, combine the Unruly Arugula, cucumber, and avocado. Dress with prepared dressing, to taste, and gently toss to combine.
To serve, divide the arugula salad and quinoa amongst four plates. Top each plate with two skewers of salmon. Serve with tzatziki sauce on the side.