Sometimes preparing a protein for an entree salad seems like such a difficult step. Why not forget the salad part and just eat this roasted chicken immediately? I oftentimes agree, but recently held out in order to prepare the most delicious salmon salad with cornbread croutons.
All of the ingredients come together in a savory, wholesome way and it’s worth the 8 minute roasting time. I realize that making the salmon is already a big step, so baking cornbread may seem out of the question. That being said you can skip the cornbread croutons or substitute store-bought ones. Jordan had made cornbread for chili the previous day, and I decided to recycle it in this salad.
Arugula Salad with Salmon and Cornbread Croutons
- 2 Salmon Fillets
- 5 oz Arugula
- 1 oz Mozzarella Bocconcini
- 12 oz Cherry Tomatoes, Cut in Halves
- 12 oz Cooked Quinoa
- Champagne Vinegar Dijon Vinaigrette (Recipe Below)
- Day-old Cornbread or Any Stale Bread
Champagne Vinegar Dijon Vinaigrette
- 2 Tsp Minced Garlic
- 6 Tbs of Champagne Vinegar
- 1 Tsp of Dijon Mustard
- 3/4 Cup of Good Olive Oil
- S + P
- Make the Croutons
- Preheat oven to 400F. Cut up stale bread in 1 inch cubes and drizzle with 3 tsp of olive oil and S+P. Bake for 10-15 minutes.
- Roast the Salmon
- Increase oven temp to 425F. Place fillets skin side down on a rimmed baking sheet.
- Drizzle with olive oil and top with S+P.
- Bake for 8 minutes or until opaque.
- In a large bowl, mix the arugula, mozzarella, cherry tomatoes, quinoa and croutons.
- In a smaller bowl, whisk together the ingredients for the vinaigrette.
- Combine salad ingredients with vinaigrette. Top with warm, roasted salmon and enjoy!