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Wild Salmon with Orange & Greens

This light, visually lovely recipe provides a delicious balance of luscious salmon with crisp greens and sweet orange. If you can’t find watercress, you can substitute arugula, spinach or upland cress, which is less delicate than watercress.
Yield: Serves 4
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Additional:
Ingredients
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)
Preparation
1.  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.
2.  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.
3.  Turn salmon over and season lightly with salt and pepper. Cook an additional 3 to 4 minutes, just until fish is opaque throughout.
4.  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.
5.  Plate mixed salad greens next to salmon and top with avocado, walnuts and apple cider vinaigrette. Add nasturtiums and serve.
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