This recipe is wonderful with fresh microgreens, but if you don't grow them or can't find them, arugula offers a wonderful flavor. The tangy, lightly spicy coconut sauce is perfectly complemented by the spicy, nutty taste of arugula. If salmon isn't the best option in your seafood department, trout would make an excellent alternative.
8 oz. skinless, boneless salmon fillets
1 (13.5 oz.) can reduced fat coconut milk
1 c. dry white wine
3 garlic cloves, crushed
3 in. piece of ginger, crushed
Zest of 1 lemon
1 shallot, minced
4 c. micro greens or baby arugula
1 chili pepper, thinly sliced (optional)