Summery salmon salad

Last year when I got the July/August 2010 issue of Clean Eating Magazine, I put this meal on my mental to-try list. Buying salmon isn't something I do often, thanks to The H's allergy and my desire to purchase small portions of wild-caught fish (the co-op requires a 2lb minimum), so it's something I have to plan ahead for since I don't often have fillets in the freezer.

Today my restock-the-pantry travels led me right to the door of one of our favorite local meat places, and I made it a point to grab a few small ones--mostly for this recipe, and to have a spare.

Arugula, Asparagus, & Salmon
from Clean Eating Magazine, Vol. 3, Issue 4
serves 4

12oz wild salmon fillet, skin and bones removed
Olive oil cooking spray
2 cups asparagus tips
2 cups blackberries, divided
2 tsp raw honey
4 tsp low-sodium soy sauce
2 tsp dark sesame oil
1/4 cup fresh orange juice
6 cups arugula
4 large scallions, sliced on the diagonal

1. Preheat the ovven to 400* and spritz a baking sheet with oil. Divide the salmon into four pieces, place on baking sheet, and bake 18-20 minutes. Remove from oven and let cool.

2. Set a steamer basket over a pot of boiling water and steam asparagus for 2 minutes, until crisp-tender. Rinse with cool water and set aside.

3. In a small bowl, mash 16 of the blackberries, then add honey, soy sauce, oil, and orange juice. Stir to combine.

4. Divide arugula among four plates, then top each with asparagus, scallions, a piece of salmon, and reserved blackberries. Drizzle each portion with blackberry dressing and serve.

I subbed cranberry juice for the orange, used organic spring mix (which was surprisingly arugula-heavy) instead of the arugula, and omitted the asparagus because I forgot it was called for and didn't have any.

This was a light, fresh lunch that I didn't feel one bit guilty about eating after my many errands this morning, like I would have if I'd dashed to Buffalo Wild Wings... The salmon I used was 8oz (I halved everything else); once it was cooked, I packaged up half of it with half of the blackberry-honey sauce for tomorrow's lunch.