Watercress Salmon Salad (Print-Friendly Version)
A crisp salad featuring peppery watercress, tender salmon, cherry tomatoes, and lemon dressing.
# Ingredients Required:
→ Greens
01 -
100 g fresh watercress
→ Protein
02 -
170 g salmon fillet
→ Vegetables
03 -
150 g cherry tomatoes, halved
04 -
60 g red onion, thinly sliced
→ Dressing
05 -
15 ml fresh lemon juice
06 -
30 ml extra virgin olive oil
07 -
Salt and black pepper to taste
# Detailed Directions:
01 -
Preheat grill or skillet to medium-high heat. Season salmon with salt and black pepper. Cook skin-side down for 4-5 minutes on each side until flesh is opaque and flakes easily.
02 -
Whisk fresh lemon juice and extra virgin olive oil together in a small bowl. Season with salt and black pepper to taste.
03 -
In a large mixing bowl, combine watercress, halved cherry tomatoes, and thinly sliced red onion. Drizzle with prepared vinaigrette and toss gently to coat evenly.
04 -
Flake the cooked salmon into bite-sized pieces and fold them carefully into the vegetable mixture.
05 -
Plate the salad immediately, adding additional vinaigrette over the top if desired.
# Helpful Advice:
01 -
Salmon should reach an internal temperature of 63°C to ensure safe consumption.
02 -
For variation, consider adding grilled asparagus or avocado slices.
03 -
Adjust lemon juice and olive oil quantities to balance acidity and richness according to preference.