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Salmon & watercress salad
Salmon & watercress salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Vibrant pink salmon shines in this nutritious salad.
Ingredients:
  • 4 (about 180g each) skinless salmon fillets
  • 55g (1/2 cup) walnut halves
  • 2 oranges, peeled, white pith removed
  • 1 bunch watercress, sprigs picked, washed, dried
  • 100g baby Asian greens
  • 1/2 ripe avocado, halved, stone removed, peeled, thinly sliced
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat the oven to 200C. Wrap the salmon securely in non-stick baking paper, place on a baking tray, and bake for 12 minutes until just cooked through. Let the salmon rest for 15 minutes before serving.
  • Spread the walnuts evenly on a baking tray and bake for 4 minutes or until golden and fragrant. Allow them to cool before roughly chopping them.
  • Hold an orange over a bowl to catch the juice, then carefully cut out the segments along the white membranes. Repeat with the other orange and keep the juice for later.
  • Toss together the orange, watercress, Asian greens, and avocado in a bowl.
  • In a screw-top jar, shake together the oil, vinegar, and reserved orange juice. Season with salt and pepper. Drizzle the dressing over the salad, toss gently to combine, and plate the salad on serving plates.
  • Flake the salmon into large pieces with a fork, then arrange it over the watercress salad. Sprinkle with walnuts and serve promptly.

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