Grilled Salmon With White Bean And Arugula Salad

13 ingredients
4 steps

Ingredients

  • 1 tablespoon chopped capers, rinsed and drained
  • 1/4 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon minced fresh garlic
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
  • Cooking spray
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups loosely packed arugula
  • 1/2 cup thinly sliced red onion

Directions

  1. 1
    Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.
  2. 2
    Place beans in a bowl; drizzle with 2 tablespoons caper mixture.
  3. 3
    Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.
  4. 4
    Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.

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