with chive sour cream, arugula salad, and lemon-caper vinaigrette
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:3 days
A note about serious food allergies
As the apocryphal story goes, the "Everything Bagel" was invented when an enterprising teenager sweeping up seeds at a New York bagel shop was struck by the idea to top bagels with a hodgepodge of seasonings. Served atop an arugula salad with a caper-lemon vinaigrette, one bite will put you in a New York state of mind.
Zest lemon, halve, and juice. Mince capers. Peel and halve shallot. Slice half the shallot into thin strips and mince other half. Halve grape tomatoes. Mince chives. Rinse salmon fillets and pat dry.
Cook the Salmon
Place salmon on prepared baking sheet. Brush tops of salmon with Dijon mustard and sprinkle with "everything bagel" seasoning generously and evenly. Bake until salmon is flaky, firm, and reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and set aside. While salmon bakes, make vinaigrette.
Make the Vinaigrette
Combine capers, minced shallot, and 1 Tbsp. lemon juice in a medium mixing bowl. Drizzle in 2 Tbsp. olive oil and whisk briskly until oil and lemon juice are fully combined. Season to taste with ¼ tsp. salt and a pinch of pepper.
Make the Chive Cream
Stir together sour cream and chives in a small bowl. Season to taste with a pinch of salt.
Make the Salad
Add arugula to the bowl containing lemon-caper vinaigrette and toss gently.
Plate the Dish
Serve arugula in the center of a plate. Top with tomatoes, sliced shallot (to taste), and salmon. Garnish with a dollop of chive sour cream and lemon zest.