- This topic has 1 reply, 1 voice, and was last updated June 10, 2016 at 8:59 pm by .
- June 10, 2016 at 8:59 pm #372725
BJ’s Restaurant and Brewhouse Peppercorn Salmon with Arugula SaladFillets:
2 4-oz salmon fillets
pink-peppercorn lemon-thyme rub
juice of one lemon
salt to taste
Preheat oven to 400°.Line rimmed baking dish with foil or parchment paper.
Place salmon fillets on baking dish and drizzle with olive oil. Sprinkle desired amount of pink-peppercorn rub atop the oiled fillets.
Once seasoned, transfer the dish to the oven. Allow fish to bake for approximately 15 min or until the internal temperature of the fillets read 165° on a meat thermometer.
While the fillets bake, gather ingredients for the arugula salad.
In a medium mixing bowl add the olive oil, fresh squeezed lemon juice, and salt to taste. In the same mixing bowl, place enough arugula for salads for two people on top of the finished dressing. Toss the arugula salad well enough to lightly coat the greens.
Keep in refrigerator until fillets finish baking.
When fillets are thoroughly cooked, remove from oven and allow to slightly cool. Transfer fillets to serving plates and side with the arugula salad.
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