Alaska Salmon with Orange and Watercress

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

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.