This dressing is so fresh, so addictive, you might want to spoon it over everything. Simply made from a base of carrots and orange juice, it has Asian overtones, as does the salad, with its droplets of roasted sesame oil and rice vinegar. This sophisticated dish comes together quickly and feels healthy as can be.
Cooking Light MAY 2012
1. Combine carrot, orange juice, 1 tablespoon onion, 1 tablespoon olive oil, 2 teaspoons rice vinegar, honey, ginger, and 1/4 teaspoon salt in a mini food processor; process 1 minute or until well combined.
2. Place arugula, tomatoes, and bell pepper in a large bowl. Add the remaining 1 tablespoon onion, 1 1/2 teaspoons olive oil, remaining 2 teaspoons vinegar, and sesame oil; toss well. Sprinkle with 1/4 teaspoon salt; toss well.
3. Heat a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper. Add remaining 1 1/2 teaspoons olive oil to pan; swirl to coat. Add fish to pan, skin side down; cook 6 minutes or until skin is browned and crisp. Turn fish over; cook 2 minutes or until desired degree of doneness. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet and 2 tablespoons vinaigrette.
Just 10 minutes of brining the fish in 1 tablespoon of salt to 1 cup of water will improve the flavor and reduct the unsightly white layer of alburmin that coagulates on the surface during cooking.
Amount per serving
Saturated fat: 2.4g
Monounsaturated fat: 8.3g
Polyunsaturated fat: 4.8g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (78%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 7mg||0 %|
|Potassium 124.3mg||3 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3.4g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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