Salmon & watercress salad

Salmon & watercress salad


Beautiful fresh pink salmon is the star of this healthy salad.

The ingredient of Salmon & watercress salad

  1. 4 (about 180g each) skinless salmon fillets
  2. 55g (1/2 cup) walnut halves
  3. 2 oranges, peeled, white pith removed
  4. 1 bunch watercress, sprigs picked, washed, dried
  5. 100g baby Asian greens
  6. 1/2 ripe avocado, halved, stone removed, peeled, thinly sliced
  7. 1 tablespoon extra virgin olive oil
  8. 1 tablespoon red wine vinegar

The instruction how to make Salmon & watercress salad

  1. Preheat oven to 200C. Place the salmon on a large sheet of non-stick baking paper. Fold the edges over to enclose the salmon. Tuck the edges under to seal. Place on a baking tray. Bake for 12 minutes or until just cooked through. Transfer salmon to a clean work surface. Unwrap and set aside for 15 minutes to cool.
  2. Meanwhile, scatter the walnuts over a baking tray and bake for 4 minutes or until toasted. Set aside to cool. Coarsely chop.
  3. Holding 1 orange over a bowl to catch juice, use a small sharp knife to remove the segments, cutting close to either side of the white membranes. Repeat with remaining orange. Reserve juice.
  4. Combine the orange, watercress, Asian greens and avocado in a bowl.
  5. Combine the oil, vinegar and the reserved orange juice in a screw-top jar and shake to combine. Season with salt and pepper. Drizzle the dressing over the salad and gently toss to combine. Arrange the salad among serving plates.
  6. Use a fork to flake the salmon into large pieces. Arrange salmon over the watercress salad. Sprinkle with walnuts and serve immediately.

Nutritions of Salmon & watercress salad

calories: 581.009 calories
calories: 40 grams fat
calories: 8 grams saturated fat
calories: 6 grams carbohydrates
calories: 6 grams sugar
calories: 48 grams protein
calories: 117 milligrams cholesterol
calories: 91.49 milligrams sodium
calories: NutritionInformation

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