Thai Broiled Salmon and Arugula Salad with Warm Goat Cheese Dressing

I wanted a light, simple but elegant dinner, something that wouldn't require a lot of time or a lot of steps. This really hit the mark.  If you can find the ingredients, you can fix this dinner in under thirty minutes.  Take that, Rachel Ray!

Although I could have improvised on the main flavor ingredients, I was fortunate enough to find a product called Gourmet Garden in my grocer's produce section, in particular, a Thai flavor blend.  It comes in a tube and is a wholesome, fresh, refrigerated product that contains lemon grass, ginger, cilantro, garlic and chili pepper with no preservatives.

I was also lucky enough to find some fresh Steel Head Salmon,  from which I had my butcher remove the skin.  But any salmon will do, including farm raised.

Ingredients

For the Salmon

1 lb fresh salmon fillet, skin removed
4 tbsp Thai flavored paste (like, Gourmet Gardens - see link above for more info)
6 tbsp rice vinegar
2 tbsp oyster sauce
2 tbsp dark soy sauce
4 tbsp chicken stock (like, Kitchen Basics or Swanson's)
2 tbsp lime juice
1 tbsp dried orange peel
1 packet Splenda
non-stick cooking spray (like, Pam)

Ingredients
For the Arugula Salad
3/4 lb fresh Arugula, washed and dried
1/4 lb other lettuces (like Bibb or Frisee)
4-5 tbsp minced green and red bell pepper
3 green onions, finely chopped
2 oz goat cheese
6 tbsp olive oil
2 tbsp lemon juice
1 tbsp dried oregano
3 tbsp heavy cream
4 tbsp red wine vinegar
1 tbsp dried powdered mustard (like, Coleman's)
1 packet Splenda
salt & lemon pepper (like, Mrs. Dash)

The Recipe

First, marinate the salmon:

Slice the salmon into two or three portions. Be sure to remove any of the small bones with a pair of needle nose pliers.  Mix all of the remaining ingredients except the non-stick cooking spray in a mixing bowl with a whisk.  Then, pour this mixture over the salmon in a large plastic zip-lock bag.  Allow the salmon to marinate one hour.  Any longer than that, and the lime juice will begin to "cook" the salmon.

Next, prepare the salad:
Place the chopped onions, bell peppers and the lettuces in bowl and return to the fridge to get very cold.  Mix all of the ingredients except the goat cheese in a sauce pan over low heat.

Then, cook the salmon and finish the dish:

In a broiling pan treated with non-stick spray, broil the salmon about eight inches away from the heat for eight minute without turning.

Add the goat cheese to the dressing mixture and whisk it in to melt.

Remove the salmon from the heat when time has elapsed.  It should have a good char in places on top.

Pour the hot dressing over the cold greens, toss and allow to wilt slightly.

Your dish is now ready to serve.