Directions:
Step 1:
Cook salmon
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 6-8
minutes for frozen or 3-4 minutes for fresh/thawed, just until fish is opaque throughout.
Step 2:
Meanwhile, combine the greens and dressing
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.
Step 3:
Plate, garnish and serve
Plate mixed greens next to salmon and top with avocado, walnuts and apple cider vinaigrette. Add nasturtiums and serve.
Ingredients:
4 Alaska salmon fillets (4-6 ounces each)
¼ cup avocado oil, divided
2 bunches (about 3 cups) watercress, roughly chopped or 3 cups microgreens
3 tablespoons cucumber, finely chopped
2 oranges, peeled and segmented (membrane removed)
1-2 teaspoons white wine vinegar
Salt and pepper, to taste
2 cups mixed greens
Half of an avocado, pitted, peeled and sliced
¼ cup walnuts
2 tablespoons apple cider vinegar
Smoked paprika, for finishing
4-6 edible flowers, such as nasturtiums
