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Salmon with Watercress Salad
Recipes
Salmon with Watercress Salad
2 servings
20 minutes total

Ingredients

  • 1 small Persian (or European) cucumber
  • ½ small red onion
  • 4 fresh radishes
  • 2 oz watercress (or arugula)
  • 2 (6 oz) salmon select cuts fillets
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola oil
  • ¼ cup red wine vinaigrette

Steps

    1. Thinly slice cucumber (½ cup), onion (¼ cup), and radishes (¼ cup). Add to medium bowl: watercress, onion, cucumber, and radish. Set aside.
    2. Preheat medium nonstick saute pan on medium-high for 2–3 minutes. Season salmon with salt and pepper (wash hands). Add oil to pan then add salmon and cook 3–4 minutes on each side until 145°F (and opaque and separates easily).
    3. Add vinaigrette to salad mixture; toss to coat. Serve with salmon.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ½ recipe serving: Calories 420, Total Fat 25g, Sat Fat 2.5g, Trans Fat 0g, Chol 105mg, Sodium 830mg, Total Carb 7g, Fiber 1g, Sugars 4g, Protein 40g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%