I have a confession. I ate a samosa! The first day of Ramadan! Who knew I would break so quickly? But, it’s not entirely my fault. I did not personally fry the samosa. It was not consumed in my home. I am not to blame! Several friends came together and decided to break fast on the first day of Ramadan. It was lovely, the food was wonderful, and the company even better. I’m pretty sure I see friends more frequently during Ramadan than any other time of year. The only drawback is that I eat too much. Ordinarily this isn’t a problem. I don’t mind eating well once in a while. But this year has been different. The usual heavy Ramadan cuisine hasn’t been working for me. I’ve been craving the crisp crunch of vegetables, and the sweetness of fruit. I can’t think of anything else I’d rather eat than an eggplant!
Which brings me to this lovely, refreshing and rather light salmon dish. Its nothing fancy, but it was so nice and light and didn’t give me that sluggish weighed down feeling.
Serving Size: 4
1 large plum tomatoes chopped
3/4 cup (lightly packed) chopped fresh arugula, basil, or italian parsley
1/2 cup olive oil
1 shallot, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
4 6-ounce salmon fillets
Combine first 6 ingredients in a medium bowl. Season to taste with salt and pepper.
Preheat broiler. Brush both sides of salmon with oil; sprinkle with salt and pepper. Arrange salmon skin side down on broiler tray. Broil without turning until just opaque in center, about 4 minutes. Transfer salmon to plates. Spoon salad onto plate. Garnish with lemon wedges and serve.
Recipe Notes: Thanks Bonappétit cookbook! I ended up making more salad and 2 pieces of salmon. I wasn’t sure what I would do with all the arugula I purchased so we had a generous salad accompanying our salmon. I also did not use shallots. I accidentally broiled the fish for 5 minutes, and it was just slightly overcooked. Follow the recipe, 4 minutes is perfect!