Arugula stew with grilled salmon, a lean and healthy meal. The grilled fish, nice and soft and with a lot of flavors, combines wonderfully with the peppery arugula stew.
Rucola stew is not very well known in the stew world, but once you have made this, it will immediately change. What a tasty variation on the carrot stew and endive stew.
And instead of sausage, meatball, or Kielabas, a delicious grilled salmon is served with it. The salmon is deliciously flavored with rosemary and garlic and that really is a delicious combination with the stew.
- Take the salmon 15 minutes before grilling out of the refrigerator, so it will be at room temperature when starting to grill. Therefore the salmon don't have cold spots.
- Sprinkle salt before you grill the fish. Water will be extracted from the outside of the fish before grilling and the crust becomes more crunchy. Other spices like pepper, can be added after baking or grilling.
- Because you use a grill, you brush the oil on the fish instead of the grill (otherwise the oil would be between the ridges and the fish would burn.
- Add herbs (salt, onion, and pepper) to the stews cooking water, the stew liquid gets a lot of taste. Therefore you use this liquid to smoothen your stew.
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📖 Recipe
RECIPE CARD
Arugula stew with grilled salmon, a lean and healthy meal. The grilled fish, nice and soft and with a lot of flavors, combines wonderfully with the peppery arugula stew.
Ingredients
Grilled salmon
- 4 salmon fillet, about 8 oz. (200 grams) each
- 4 twigs rosemary
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- ⅛ ground black pepper
Arugula hotchpotch
- 1200 grams potatoes
- 1 onion
- 5 black peppercorn
- ½ teaspoon salt
- 375 grams arugula
- 1 tablespoon olive oil
Instructions
Arugula stew
- Peel the potatoes and wash them thoroughly.
- Add 2 inches (5 cm) water to a pan and put 1 teaspoon salt in it.
- Quarter the onion and bind together with twine.
- Put the peppercorns in a tea egg and add both the onion and peppercorns to the water.
- Top it with the potatoes and bring to a boil.
- Boil for 20 minutes or until the potatoes are done.
- Cut the arugula into small pieces.
- Put a sieve on a bowl and drain the potatoes in it.
- Get the onion and peppercorns out.
- Smash the potatoes with the masher and add as much drained liquid as necessary to get a smooth puree.
- Add the arugula and add salt and pepper
- Put the lid on the pan and set it aside.
Grilled salmon
- Slice the garlic cloves thinly.
- Make a few cuts in the salmon (not through and through, until half) and put in the pocket the garlic and rosemary leaves.
- Sprinkle salt and pepper on the salmons and some good olive oil.
- Put the grill pan on high heat until it becomes very hot.
- Grill the salmon on both sides, about 3 minutes on each side, until it's just done (salmon may stay a little pink on the inside, but just a little).
- Put the arugula hotchpotch on a plate and serve with the salmon.
- Drizzle olive oil, extra vierge on top.
Notes
- Take the salmon 15 minutes before grilling out of the refrigerator, so it will be at room temperature when starting to grill. Therefore the salmon don't have cold spots.
- Sprinkle salt before you grill the fish. Water will be extracted from the outside of the fish before grilling and the crust becomes more crunchy. Other spices like pepper, can be added after baking or grilling.
- Because you use a grill, you brush the oil on the fish instead of the grill (otherwise the oil would be between the ridges and the fish would burn.
- Add herbs (salt, onion, and pepper) to the stews cooking water, the stew liquid gets a lot of taste. Therefore you use this liquid to smoothen your stew.
Nutrition
Calories: 577kcalCarbohydrates: 60gProtein: 43gFat: 19gSaturated Fat: 3gCholesterol: 94mgSodium: 992mgFiber: 9gSugar: 5gVitamin A: 2324IUVitamin C: 77mgIron: 5mg
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