Salmon on a Bed of Watercress

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This is an elegant ladies luncheon dish or a hearty dinner offering. Reduce the salmon to 6-ounce portions if serving for luncheon entrée.

Difficulty: Easy

Hands-on: 15 minutesTotal: 25 minutes

Serves: 4

Ingredients

  • 4 center-cut salmon fillets (8 oz.), skin on, 1" thick
  • 5 Tbsp. extra-virgin olive oil, divided
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. fresh-squeezed lemon juice
  • 2 cups fresh watercress leaves, stemmed (rinsed and patted dry with paper towels)

Directions

  • Brush both sides of the salmon with 2 tablespoons oil and season with salt and pepper.
  • Brush 2 tablespoons oil on a grill pan over medium-high heat. Add the salmon, skin-side up. Grill until golden brown on each side, about 5 minutes per side. Transfer the salmon to a plate and tent with foil to keep warm.
  • Combine the lemon juice and the remaining tablespoon oil in a medium nonreactive bowl and whisk to combine. Add the watercress leaves and lightly toss to coat evenly. To serve, use tongs to transfer equal portions of the watercress leaves to 4 serving plates. Top each with a salmon fillet and drizzle with any dressing left over in the bowl from the watercress. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 4 center-cut salmon fillets (8 oz.), skin on, 1" thick
  • 5 Tbsp. extra-virgin olive oil, divided
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. fresh-squeezed lemon juice
  • 2 cups fresh watercress leaves, stemmed (rinsed and patted dry with paper towels)

Directions

  • Brush both sides of the salmon with 2 tablespoons oil and season with salt and pepper.
  • Brush 2 tablespoons oil on a grill pan over medium-high heat. Add the salmon, skin-side up. Grill until golden brown on each side, about 5 minutes per side. Transfer the salmon to a plate and tent with foil to keep warm.
  • Combine the lemon juice and the remaining tablespoon oil in a medium nonreactive bowl and whisk to combine. Add the watercress leaves and lightly toss to coat evenly. To serve, use tongs to transfer equal portions of the watercress leaves to 4 serving plates. Top each with a salmon fillet and drizzle with any dressing left over in the bowl from the watercress. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat28g
Saturated Fat4.5g
Cholesterol105mg
Sodium420mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein48g