Image
main content start
Alaska Salmon with Orange and Watercress
15 min prep time
15 min cook time
8servings
Recipe by
Alaska Seafood Marketing Institute
Source
Alaska Seafood Marketing Institute
Photo by
Alaska Seafood Marketing Institute
How to Make Alaska Salmon with Orange and Watercress
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!
15 min prep time
15 min cook time
8servings
1/2 fillet + 1 cup topping
Print Recipe >
Step-By-Step Instructions:
-
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 1/8 tsp each 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.
-
In a small bowl combine the remaining avocado oil, apple cider vinegar and 1/8 tsp each salt and pepper.
-
Plate mixed greens next to salmon and top with avocado, walnuts, and apple cider vinaigrette. Add nasturtiums, if desired, and serve.
Nutrition facts
8 Servings
-
Serving Size
1/2 fillet + 1 cup topping
- Amount per serving Calories 230
- % Daily value*
-
Total Fat
14g
18%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 65mg 22%
- Sodium 125mg 5%
-
Total Carbohydrate
6g
2%
- Dietary Fiber 2g 7%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 19g
- Potassium 560mg 12%
Ingredients
frozen Alaskan salmon (6 ounces each)
4 fillets
avocado oil (divided)
4 tbsp
salt
1/8 tsp
black pepper
1/8 tsp
watercress (roughly chopped)
2 bunches (about 3 cups)
cucumber(s) (finely chopped)
3 tbsp
orange (peeled and segmented (membrane removed))
2 med
mixed greens
2 cup
avocado (pitted, peeled, and sliced)
1/2 med
walnuts
1/4 cup
Apple Cider Vinegar
2 tbsp
Pimenton (smoked paprika) (for finishing)
1/8 tsp
edible flowers, such as nasturtiums (optional)
4
Related Recipes
View more related recipesDFH Related Recipes
Image
Image
Image
Pesto Pork Tenderloin with Blistered Broccolini and Tomatoes
10 min + 30 min marinating time
30 min
4
Image
Sponsored
Stuffed Chicken Breast with California Dates, Spinach, & Herbed Ricotta
20 min
25 min
4
Image
Reviews & Ratings