SAUTEED SALMON STEAKS WITH ARUGULA, CAPERS AND TOMATOES (for four)
1 pound grape tomatoes
2 cups chopped fresh arugula (if you’re using baby arugula, chopping is unnecessary)
1/3 cup olive oil
1 shallot, chopped
1-½ tablespoons fresh lemon juice
1 tablespoon drained capers
four 6-ounce salmon steaks or an equivalent piece of salmon fillet
1. Combine the first 6 ingredients in a medium bowl. Season with salt and pepper to taste.
2. Rub the salmon steaks on both sides with the oil, sprinkle with salt and pepper to taste. Heat a large, non-stick skillet over medium high heat until it is hot and saute the salmon steaks for about 3 minutes. Turn and cook another 3 minutes, or until the fish is opaque and flakes easily with a fork.
3. Transfer salmon to plates and spoon sauce over. Garnish with lemon wedges and serve.
adapted from The Bon Appetit Cookbook