Ingredients
1 teaspoon olive oil
1/4 cup finely chopped chives
2 cups low sodium vegetable broth
1/2 cup Champagne vinegar
juice of 1 lime
1 sprig fresh tarragon
4 wild salmon fillets, about 4 to 6 ounces each
pepper to taste
1/2 cup arugula
1/4 cup thinly sliced red onion
1 tbsp capers
Cooking Instructions
1. In a large nonstick pan, heat the olive oil over medium heat. Add the chives and cook for 3 minutes. Add the broth, vinegar, lime juice and tarragon and bring to a simmer.
2. Season the salmon with pepper and add the fillets to the liquid. Saute the salmon until it is just cooked, about 4 minutes or so.
3. Remove the fillets from the liquid and place them on a platter.
4. remove the sprig of tarragon and add red onions.
6. Arrange the arugula on a platter and place salmon on top. Top each fillet of salmon with a spoonful of the balsamic onion mixture. top off with capers and enjoy!