Warm Salmon and Cherry Arugula Salad

Ingredients

• 3 ounces arugula loosely packed
• 1.5 cups cherries frozen thawed
• 0.3 cup tart cherry juice 
• 1.5 teaspoons ginger fresh grated
• 1 teaspoon ground turmeric 
• 0.5 large jalapeño halved lengthwise seeded thinly sliced ()
• 3 tablespoons olive oil divided
• 0.5 small head radicchio thinly shredded cored
• 2 tablespoons red wine vinegar 
• 20 ounce salmon fillet 
• 4 servings salt and pepper to taste
• 3  shallots sliced

Equipment

• bowl
• frying pan
• whisk

Directions

1. In large bowl, whisk together the vinegar, turmeric, and 2 tablespoons of the olive oil.
2. Add the arugula and radicchio, and toss.
3. Add salt and pepper, to taste, and divide mixture among 4 plates.Season salmon with salt and pepper.
4. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the salmon and cook until barely opaque throughout, about 2 to 3 minutes per side. Arrange the cooked salmon on top of the salads.Reduce the heat to medium, and add the shallots and jalapeño to your skillet. Cook, stirring occasionally, until tender, about 2 to 3 minutes.
6. Add the cherries and ginger, and cook, stirring occasionally, until heated through.
7. Add the cherry juice; increase heat to medium-high, and cook, scraping up any browned bits, until the juice is almost entirely evaporated, about 2 to 3 minutes.
8. Add salt and pepper to taste.Spoon the cherry mixture over the salmon and serve.