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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 and 1 cup topping
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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 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.
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 Fats 0g
- Cholesterol 101mg
- Sodium 164mg
-
Total Carbohydrate
7g
- Dietary Fiber 2g
- Total Sugars 0g
- Added Sugars 0g
- Protein 46g
- Potassium 0mg
- Phosphorous 0mg
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
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