Description
This Salmon Salad is bright, flavorful and perfectly filling while still being a lighter meal option.
Ingredients
Scale
For the Salmon:
- 4 4-ounce fillets
- salt and freshly cracked black pepper
- olive oil
For the Salad:
- 1 4-ounce bag fresh watercress
- ½ cup fresh cilantro leaves
- ½ mango, sliced thin
- 2 Persian cucumbers, sliced
- 1 avocado, sliced thin
For the Vinaigrette:
- ¼ cup lemon juice, plus zest of one lemon
- ½ cup olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper, freshly cracked
Instructions
- Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
- Add 1-2 tablespoons of olive oil to pan and heat to medium-high.
- Once oil is hot, add the fish and cook uncovered for 3 minutes. Then flip salmon and cook an additional 2 minutes or until desired likeness.
- Remove salmon, place on plate and set aside to cool.
- On a large platter, arrange the watercress on the bottom. Place salmon fillets on watercress and then arrange the mango, cucumber and avocado on top.
- In a blender combine lemon juice, lemon zest, olive oil, mustard, honey, garlic, salt and pepper and puree until smooth.
- Drizzle vinaigrette over salad and enjoy!
Notes
Remember to wait until the salmon fillets are cooled before placing them on greens, as hot salmon will wilt the salad leaves.
You can serve this salad with whole fillets over the top or you can cut your cook salmon fillets into smaller bite sized pieces.
This salad makes a complete meal on its own, but if you want to add some extra fiber and make the salad more filling, you can mix in some cooked cauliflower rice, lentils or quinoa.
- Prep Time: 10 minutes
- Cook Time: 5 minutes