Ingredients

1/4 cup grated carrot

3 Tbsp fresh orange juice

2 Tbsp finely chopped shallots (or onion), divided

2 Tbsp EVOO, divided

4 tsp rice vinegar, divided

1 tsp honey

1 tsp minced peeled fresh ginger

3/4 tsp salt, divided

4 oz baby arugula (about 6 cups)

1 cup quartered cherry tomatoes

1 large red bell pepper, thinly sliced

1/2 tsp dark sesame oil

4 (6 oz) fresh or frozen salmon fillets

1/4 tsp freshly ground black pepper

Preparation

  1. Combine carrot, orange juice, 1 Tbsp shallots, 1 Tbsp EVOO, 2 tsp rice vinegar, honey, ginger, and 1/4 tsp salt in mini food processor; process 1 minute or until well combined.

  2. Place arugula, tomatoes, red pepper, in a large bowl. Add the remaining shallots, 1 1/2 tsp EVOO, 2 tsp rice vinegar,sesame oil, and 1/4 tsp fresh pepper. Toss well.

  3. Grill salmon with EVOO salt and pepper. Arrange 1 1/2 cups salad on each plate and top with salmon and 2 Tbsp of carrot vinaigrette.

calories: 303; fat 17.1g; port 29.7g; carb 8.9g