Warm Salmon Cherry and Arugula Salad
Ingredients
- 2 Tablespoons red-wine vinegar
- 1 Teaspoon turmeric
- 3 Tablespoons olive oil
- 6 Cups loosely packed arugula (about 3 ounces)
- 1/2 small head radicchio, cored and shredded
- Salt and pepper, to taste
- Four 3/4-inch-thick salmon fillets
- 3 shallots, sliced
- 1/2 large jalapeño, halved lengthwise, seeded, and sliced thinly
- 1 1/2 Cup frozen tart cherries, thawed
- 1 1/2 Teaspoon grated ginger
- 1/4 Cup tart cherry juice
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