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Arugula and Mackerel Salad
Courtesy of CanolaInfo
Servings: 4
Prep Time: n/a Cook Time: n/a What you need:
(click + to add ingredients to your shopping list)
Vinaigrette:
+ 2 Tbsp. canola oil (30 mL) + 1 Tbsp. red wine vinegar (15 mL) + 1 garlic clove, crushed + 1/2 tsp. paprika (2 mL) + 1/4 tsp. salt (1 mL) + 1/4 tsp. ground black pepper (1 mL) Salad: + 1 Tbsp. canola oil (15 mL) + 12 oz. mackerel fillets (340g) + 2 c. arugula (500 mL) + 2 c. spinach (500 mL) + 1 c. chopped cilantro (250 mL) What to do:
1. To make vinaigrette: In small bowl, whisk 2 Tbsp (30 mL) canola oil, vinegar, garlic, paprika, salt and pepper. Set aside.
2. In small skillet, heat 1 Tbsp (15 mL) canola oil and sauté mackerel until fish just begins to flake. 3. In large bowl, combine arugula, spinach and cilantro with vinaigrette. To serve, divide salad among 4 plates and top with fish. * Recipe courtesy of Chef Guadalupe García de León, Mexico City and CanolaInfo. Nutritional information:
Calories: 214; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 32mg; Total Carbs: 2g; Fiber: 1g; Sugar: 0g; Protein: 11g; Sodium: 203mg; Potassium: 219mg;
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