Pan-seared Salmon with Arugula Salad
Rinse the salmon, pat dry and season with salt and pepper. Coat with flour. Beat the eggs with the cornstarch and parsley. Dip the fish in the egg mixture then sear in hot oil on both sides until golden brown, around 5-6 minutes.
Rinse the arugula, shake dry and trim. Transfer to serving plates. Whisk the vinegar, honey and oil together and season with salt and pepper. Drizzle over the salad and sprinkle with pink peppercorns. Arrange the salmon over top and serve garnished with chives.