Grilled Salmon Salad with Arugula, Walnuts and Orange Segments

Ingredients

• Grilled salmon 5 oz
• Arugula 2 cups
• Walnuts 1/4 cup
• Orange segments 1/2 medium
• Olive oil 1 tbsp
• Balsamic vinegar 1 tbsp

Method

1. Prepare the orange segments. Peel the orange carefully with a sharp knife, removing all the white pith. Then, cut between the membranes to release the orange segments. Set aside.
   Tip: Use a sharp paring knife for clean cuts and to avoid wasting fruit.
2. Chop the walnuts. Coarsely chop the walnuts into smaller pieces to add crunch to the salad. Avoid making them too fine.
   Tip: Toast walnuts lightly in a dry pan for 2-3 minutes to enhance their flavor if desired.
3. Prepare the arugula. Rinse the arugula leaves under cold water to remove any dirt. Spin or pat dry with paper towels to remove excess water.
   Tip: Dry leaves help the dressing stick better and keep the salad crisp.
4. Warm the grilled salmon. If the grilled salmon is cold, gently warm it in a pan over low heat for 3-4 minutes or until heated through. Avoid overcooking to keep it moist.
   Tip: Use a non-stick pan and avoid flipping the salmon too much to prevent breaking.
5. Make the dressing. In a small bowl, whisk together 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar until combined.
   Tip: Add a pinch of salt and pepper if you like for extra flavor.
6. Assemble the salad. In a large bowl, combine the arugula, orange segments, and chopped walnuts. Drizzle the dressing over and toss gently to coat everything evenly.
   Tip: Toss gently to avoid bruising the orange segments.
7. Plate and serve. Place the dressed salad on a plate and top with the warm grilled salmon. Serve immediately to enjoy the contrast of warm salmon and fresh salad.
   Tip: Serve with a lemon wedge on the side for an optional fresh squeeze.

Pro tips

• To save time, use pre-grilled salmon from the store or grill extra portions in advance.
• For extra texture, add some thinly sliced red onion or cucumber to the salad.