Source: Chef Guadalupe García de León, Mexico City | Category: Salads

Arugula and Mackerel Salad

Mackerel’s distinct flavor makes this recipe a standout. Canola oil adds a healthier touch to the salad, plus its light texture and mild taste are perfect for vinaigrettes.

Arugula and Mackerel Salad

Ingredients

  • 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 cups arugula 500 mL
  • 2 cups spinach 500 mL
  • 1 cup chopped cilantro 250 mL

Instructions

  • 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 between 4 plates and top with fish.

Yield

4 servings

serving size

1 1/4 cup (310 mL) salad with 3 oz (85 g) mackerel

nutritional analysis

Per Serving

Calories214
Total Fat18 g
Saturated Fat3 g
Cholesterol32 mg
Carbohydrates2 g
Fiber1 g
Sugars0 g
Protein11 g
Sodium203 mg
Potassium219 mg