salmon, arugula, almonds, april bloomfield
 

All I want after Christmas is simple. After complex and impressive roasts, sides, and desserts, simple is the word I want to hear when making my next meal. This salad is just that: simple. There are only three main ingredients to build the salad, and you can stop there if you like. You can also take it one step further and made April Bloomfield's  lemon caper dressing, which is also fairly easy. You can recover from Christmas cooking and eating without sacrificing flavor.

 
The City Skillet | Simple Salad with Salmon, Arugula, Almonds, and April Bloomfield's Dressing
 

Not much else to say about this salad, since it is so easy. What are you waiting for? 

 
The City Skillet | Simple Salad with Salmon, Arugula, Almonds, and April Bloomfield's Dressing
 

Simple Salad with Salmon, Arugula, Almonds, and April Bloomfield's Dressing

serves two

Ingredients

  • 4 cups arugula
  • 1 salmon filet
  • 1/3 cup sliced almonds
    April Bloomfield's Lemon Caper Vinaigrette
  • 1 lemon
  • 1 small shallot
  • 1 Tbsp dijon mustard
  • 1 Tbsp drained capers, finely chopped
  • 1/4 tsp Maldon or another flakey sea salt
  • 1/2 tsp superfine sugar
  • 2 Tbsp extra virgin olive oil

Directions

Preheat the oven to 375. Season the salmon with salt and pepper. You could also add a thin slice of lemon on top of the salmon for extra lemon flavor. Bake for 15-20 minutes, until no longer translucent. When salmon cools slightly, flake pieces with a fork.

While salmon is cooking, make your dressing. Segment the lemons over a bowl to catch the juices (see note below). Set aside. Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well. Add the lemon segments and toss gently to coat them without breaking them up. Use straightaway or chill in the fridge, covered, for up to an hour. 

Note: To segment the lemons: Use a sharp knife to cut off just enough of the fruit's top and bottom to expose a full circle of the flesh on either end. Stand the lemon on one of its ends, place your knife point at the seam where the fruit meets the pith, and use a gentle sawing motion to cut away a wide strip of pith and skin, following the curve of the fruit from top to bottom. Repeat the process until all you have left is a nice, round, naked fruit. If you've missed any white pith, trim it off. Make a cut down either side of each segment, right against the membrane, and gently pry out each segment, one at a time (see slideshow). Flick out any seeds, and set the segments aside in a bowl, reserving the juicy membranes.

Dress arugula with a teaspoon of olive oil, and salt and pepper. Add almonds, salmon, and drizzle with dressing. 

Lemon Caper dressing sourced from Food52. 

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