Wild Salmon with Orange & Greens
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Ingredients
- 4 Vital Choice wild salmon fillets (4 to 6 ounces each), thawed
- 1/4 cup Vital Choice extra-virgin olive oil, divided
- 2 bunches (about 3 cups) watercress, roughly chopped, or 3 cups arugula, spinach or upland cress
- 3 tablespoons cucumber, finely chopped
- 2 oranges, peeled and segmented (membrane removed)
- 1 to 2 teaspoons white wine vinegar
- Salt and pepper, to taste
- 2 cups mixed salad greens
- Half an avocado, pitted, peeled and sliced
- 1/4 cup walnuts
- 2 tablespoons apple cider vinegar
- Pimenton (smoked paprika), for finishing
- 4 to 6 edible flowers, such as nasturtiums (optional)
Instructions
- Rinse thawed salmon portions and pat dry with paper towel. Heat skillet over medium-high heat and brush both sides of fish using 3 tablespoons of oil.
- Cook salmon, uncovered, about 4 minutes, until browned. Note: Sockeye salmon cooks quicker than other species, so reduce the cooking times provided here by about 1/4 if using sockeye.
- Turn salmon over and season lightly with salt and pepper. Cook an additional 3 to 4 minutes, just until fish is opaque throughout.
- Meanwhile, combine watercress, cucumber and orange segments in a medium bowl. Season with a few drops of white wine vinegar, remaining oil, and salt and pepper, to taste.
- Plate mixed salad greens next to salmon and top with avocado, walnuts and apple cider vinaigrette. Add nasturtiums and serve.