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
- % Daily value*
-
Total Fat
19g
24%-
Saturated Fat
3g
15% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
101mg
34% -
Sodium
164mg
7% -
Total Carbohydrate
7g
3%-
Dietary Fiber
2g
7%
-
Dietary Fiber
-
Protein
46g
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