Glazed Salmon: With Black-Eyed Peas, Pomegranate Seeds, And Arugula

Let's Cook

1. Step 1.

   Preheat the oven to 500°F with a rack in the lower third. Cut the orange in half; juice one half to get 2 tablespoons juice. Remove peel and pith from the remaining half, then cut the flesh into ½-inch pieces and set aside.

2. Step 2.

   In a small bowl, whisk together the orange juice, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon honey. Season with salt and pepper to taste. Set the dressing aside.

3. Step 3.

   Pat the salmon fillets dry with paper towels. Brush the non-skin side lightly with some of the dressing, then season with salt and pepper.

4. Step 4.

   Place a 10-inch oven-safe skillet in the oven and heat for 5 minutes. Carefully remove the hot skillet from the oven and place the salmon skin side down in the skillet. Reduce the oven temperature to 275°F. Roast the salmon until it flakes when gently pressed and is just opaque, or reaches 135°F for medium-rare, 10 to 13 minutes, basting halfway through with additional dressing.

5. Step 5.

   Remove the salmon from the skillet and transfer to plates. Add the drained black-eyed peas, pomegranate seeds, reserved orange segments, and ¼ cup of the dressing to the skillet. Place over medium heat and toss until warmed through, about 3 minutes.

6. Step 6.

   Remove the skillet from the heat. Carefully fold in the baby arugula and drizzle with additional dressing to taste. Serve the salad alongside the salmon.