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Chef with red wine glass

CITRUS SALMON WITH ASPARAGUS ARUGULA SALAD

Makes 4 servings

Ingredients

    Salmon
    • 1/2 cup white wine
    • 1/2 cup orange juice
    • 1/4 cup soy sauce
    • 1/4 cup red wine vinegar
    • 1 tablespoon finely grated peeled fresh ginger
    • 1 tablespoon minced garlic
    • 4 (6-ounce) pieces salmon fillet
    • Salt and ground black pepper to taste

    Salad
    • 4 spears asparagus
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon white wine vinegar
    • Salt and ground black pepper to taste
    • 3 cups fresh arugula leaves
    • 3/4 cup grated Cabot Garlic & Herb Cheddar
     

Directions

To make salmon:
1.
In medium bowl, combine first six ingredients;
add fish, turning to coat.
Let stand for 10 minutes.

2. Preheat broiler.
Remove salmon from marinade and blot dry with paper towel.
Spray both sides with nonfat cooking spray and season with salt and pepper.

3. Place on baking sheet; broil 5-7 inches away from heat or until fish is just cooked through to center, about 6 minutes.

To make salad and finish dish:
1.
Snap off and discard woody ends of asparagus.
Using swivel-bladed peeler and starting at tip of each spear, shave into curly strips.

2. In large bowl, whisk together oil, vinegar, salt and pepper.

3. Add arugula, cheese and asparagus strips; toss lightly and serve alongside salmon.
 

    Nutrition Analysis
    Calories 523 , Total Fat 32g , Saturated Fat 8g , Sodium 1341mg , Carbohydrates 8g , Dietary Fiber <1g , Protein 42g , Calcium 210mg 

     

Recipe from Cabot Creamery Cooperative   www.cabotcheese.com
Recipe courtesy of Jon Ashton

 

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