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Salad with red fish and arugula

Author
Cookinero 2 Mar 2025
7620
Salad with red fish and arugula

Fresh arugula in a salad is a guarantee that it will definitely be beautiful. However, our recipe has everything to make it tasty: tender red fish fillet, juicy cherry tomatoes, hazelnuts, salty cheese with a light nutty taste to correctly place accents, and lime juice. If you are tired of heavy mayonnaise salads both in appearance and taste, then a salad with red fish and arugula has caught your eye at the right time.

How to cook Salad with red fish and arugula

Step 1

Salad with red fish and arugula

Prepare the dressing: combine olive oil, balsamic vinegar, sugar, salt, pepper and mix until smooth.

Step 2

Salad with red fish and arugula

Place the fish on a serving platter and arrange the cherry tomatoes on top.

Step 3

Salad with red fish and arugula

Gently toss the arugula with the dressing and place on top of the fish and cherry tomatoes.

Step 4

Salad with red fish and arugula

Sprinkle with grated cheese and hazelnuts.

Step 5

Cut the lime in half and pour the juice from one half over the salad. Place the other half next to the salad and serve.

Salad with red fish and arugula - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute red fish with salmon, trout, or even canned tuna for a budget-friendly option. Just ensure the fish is cooked and flaked if needed.
Replace the fish with grilled halloumi, chickpeas, or avocado for a protein-rich vegetarian alternative. Adjust seasonings to taste.
Assemble the salad without dressing and nuts until serving to keep textures fresh. Store dressed salad for up to 12 hours, though arugula may wilt slightly.
Parmesan or pecorino add salty depth, but feta or goat cheese also pair well with the flavors. Use dairy-free alternatives if needed.
Skip the sugar in the dressing and reduce cherry tomatoes. Add more arugula and protein like extra fish or nuts for satiety.
Walnuts, pecans, or sliced almonds offer similar crunch. Toasting them enhances flavor—just avoid salted varieties to control seasoning.
Freezing isn’t recommended as fresh greens and fish will lose texture. Prep components (dressing, nuts) separately instead.

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