Yields: 1 portion
Ingredients:
8 oz. fresh salmon
1 cup cauliflower florets
TBSP pesto
3 TBSP olive oil
Salt, to taste
10 leaves arugula
1 diced tomato
Juice from one lemon
Procedure:
Heat 1 TBSP oil in pan. Sear salmon 3 minutes on each side. Saute cauliflower in separate pan with 1 TBSP oil. Add pesto and sauté until tender. Mix arugula with TBSP olive oil, half of the lemon juice and tomatoes.
Plate cauliflower first, then salmon on top. Use remainder of lemon juice and squeeze over the salmon. Place the tossed salad on top of the salmon.
Type: Authentic Recipe
Photo By: Michael Schulson/abclocal.go.com
Author: Chef/Owner Michael Schulson
Restaurant: The Saint James, Suburban Square, 30 Parking Plaza, Ardmore, PA, USA
Source: http://abclocal.go.com/wpvi/feature?section=resources/tv_listings/fyiphilly&id=8947759