Alaska Salmon with Orange and Watercress

Alaska Salmon with Orange and Watercress
Source: Alaska Seafood Marketing Institute. Recipe Credit: . Photo Credit: Alaska Seafood Marketing Institute.
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Summary
This tasty salmon dish from the Alaska Seafood Marketing Institute is packed with healthy fats, along with a number of nutritious and decorative touches that makes for an amazing presentation. This is a quick and easy dish that is also designed to impress!

ASMI
  • Prep time
    15 min
  • Cook time
    15 min
  • Servings
    8 Servings
  • Serving size
    1/2 fillet and 1 cup topping
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/2 fillet and 1 cup topping
  • Amount per serving Calories 382

  • Total Fat 19g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 100mg
  • Sodium 160mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
  • Protein 46g
Ingredients

Ingredients

  • Alaska salmon filets (4–6 oz each)
    4
  • avocado oil (divided)
    1/4 cup
  • watercress (roughly chopped)
    bunches (about 3 cups)
  • cucumber(s) (finely chopped)
    3 tbsp
  • orange (peeled and segmented (membrane removed))
    2
  • white wine vinegar
    1 tsp
  • Salt and pepper to taste
    1 pinch
  • mixed greens
    2 cup
  • avocado (pitted, peeled, and sliced)
    1/2
  • walnuts
    1/4 cup
  • apple cider vinegar
    2 tbsp
  • Pimenton (smoked paprika) (for finishing)
    1 pinch
  • edible flowers, such as nasturtiums (optional)
    4
Directions

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Plate mixed greens next to salmon and top with avocado, walnuts, and apple cider vinaigrette. Add nasturtiums, if desired, and serve.

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