Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette
Sustainable Choice: May is the beginning of wild salmon season--a delicious, gorgeous, and sustainable option. This dressing is so fresh, so addictive, you might want to spoon it over everything. Simply made from a base of carrots and orange juice, it has Asian overtones, as does the salad, with its droplets of roasted sesame oil and rice vinegar. This sophisticated dish comes together quickly and feels healthy as can be. Ingredients: 1/4 cup grated carrot 3 tablespoons fresh orange juice 2 tablespoons finely chopped onion or shallots, divided 2 tablespoons extra-virgin olive oil, divided 4 teaspoons rice vinegar, divided 1 teaspoon honey 1 teaspoon minced peeled fresh ginger 3/4 teaspoon salt, divided 4 ounces baby arugula (about 6 cups loosely packed) 1 cup quartered cherry tomatoes 1 large red bell pepper, thinly sliced 1/2 teaspoon dark sesame oil 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan) 1/4 teaspoon freshly ground b
