Ingredients
- 2 2 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon olive oil, divided
- 1 bunch 1 bunch watercress, roughly chopped (about 2 cups)
- 3 Tablespoons 3 Tablespoons cucumber, finely chopped
- 1 1 orange, peeled and segmented (membrane removed)
- White wine vinegar
- Salt and pepper, to taste
Servings:
Units:
Instructions
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
- heat. Brush both sides of fish with 1/2 tablespoon olive oil. Place salmon in heated skillet and cook, uncovered, about 4 minutes, until
- browned. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen
- salmon or 3 to 4 minutes for fresh/thawed fish. Cook 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, olive oil and
- salt and pepper, to taste.
- Top salmon with salad to serve.
- Photo by Steve Lee
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