Alaska Salmon with Orange and Watercress
-
- Prep time
- 15 min
-
- Cook time
- 15 min
-
- Servings
- 8 Servings
-
- Serving size
-
1/2 fillet and 1 cup topping
Ingredients
- Alaska salmon filets (4–6 oz each)
- 4
- 4
- avocado oil (divided)
- 1/4 cup
- 1/4 cup
- watercress (roughly chopped)
- bunches (about 3 cups)
- bunches (about 3 cups)
- cucumber(s) (finely chopped)
- 3 tbsp
- 3 tbsp
- orange (peeled and segmented (membrane removed))
- 2
- 2
- white wine vinegar
- 1 tsp
- 1 tsp
- salt and pepper to taste
- 1 pinch
- 1 ml
- mixed greens
- 2 cup
- 2 cup
- avocado (pitted, peeled, and sliced)
- 1/2
- 1/2
- walnuts
- 1/4 cup
- 1/4 cup
- Apple Cider Vinegar
- 2 tbsp
- 2 tbsp
- Pimenton (smoked paprika) (for finishing)
- 1 pinch
- 1 ml
- edible flowers, such as nasturtiums (optional)
- 4
- 4
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Directions
-
Rinse any ice glaze from frozen Alaska salmon under cold water; pat dry with paper towel. Heat skillet over medium-high heat and brush both sides of fish using 3 tablespoons of avocado oil. Cook salmon, uncovered, about 4 minutes, until browned.
-
Turn salmon over and season lightly with salt and pepper. Cook an additional 6 to 8 minutes for frozen, or 3 to 4 minutes for fresh/thawed, just until fish is opaque throughout.
-
Meanwhile, in a medium bowl combine watercress, cucumber, and orange segments. Season with a few drops of white wine vinegar, remaining avocado oil, and salt and pepper, to taste.
-
Plate mixed greens next to salmon and top with avocado, walnuts, and apple cider vinaigrette. Add nasturtiums, if desired, and serve.