Grilled Salmon with White Bean and Arugula Salad

Ask for salmon fillets from the head end of the fish–the tail end is much thinner.

Ingredients

1 tablespoon chopped capers, rinsed and drained
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon minced fresh garlic
1/8 teaspoon ground red pepper
1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
Cooking spray
4 (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
4 cups loosely salmon fillet
1/4 teaspoon freshly ground black pepper
1/2 cup thinly sliced red onion

How to Make It

Step 1

Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.

Step 2

Place beans in a bowl; drizzle with 2 tablespoons caper mixture.

Step 3

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.

Step 4

Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately

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Fresh Garlic, salmon fillets, sliced red onion