Glazed Salmon: With Black-Eyed Peas, Pomegranate Seeds, And Arugula
- 15m Prep Time
- 18m Cook Time
- 33m Ready In
Pan-seared salmon with crispy skin, served with a warm arugula salad featuring black-eyed peas, pomegranate seeds, and citrus. A bright and balanced dish.
Ingredients
- 1 large Cara Cara or navel orange
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Kosher salt and freshly ground black pepper
- 4 skin-on salmon fillets
- 2 cans black-eyed peas drained and rinsed
- 1 cup pomegranate seeds
- 5/16 lbs baby arugula
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 173 mg
- Iron: 1.66 mg
- Magnesium: 67.8 mg
- Phosphorus: 140 mg
- Potassium: 648 mg
- Zinc: 1.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large Cara Cara or navel orange
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Kosher salt and freshly ground black pepper
- 4 skin-on salmon fillets
- 1 cup pomegranate seeds
- 5/16 lbs baby arugula
Prepare
- 2 cans black-eyed peas, drained and rinsed
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.