Salmon Watercress Salad
Sunday, October 11, 2020
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Beautiful fresh pink salmon is the star of this healthy salad.
The ingredient of Salmon Watercress Salad
- 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
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
The Instruction of salmon watercress salad
- 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
- meanwhile scatter the walnuts over a baking tray and bake for 4 minutes or until toasted set aside to cool coarsely chop
- 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
- combine the orange watercress asian greens and avocado in a bowl
- 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
- 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
fatContent: 581 009 caloriessaturatedFatContent: 40 grams fat
sugarContent: 6 grams carbohydrates
proteinContent: n a
cholesterolContent: 48 grams protein
sodiumContent: 117 milligrams cholesterol
