Salmon au Poivre with Watercress
Uncooked farmed salmon fillet with or without skin
24 oz, 4 (6-ounce) skinless
1 tbsp(s), mixed varieties, coarsely crashed
3 bunch(es), trimmed
¼ medium, thinly sliced
Lemon juice canned or bottled
2 tsp(s), toasted (optional)
- Sprinkle the salmon evenly with the peppercorns and 1⁄2 teaspoon of the salt.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the salmon and cook until lightly browned and just opaque in the center, about 4 minutes on each side.
- Meanwhile, toss together the watercress, onion, lemon juice, sesame seeds, if using, and the remaining 1⁄4 teaspoon salt in a large bowl. Lightly spray with olive oil nonstick spray and toss again. Divide the watercress salad evenly among 4 plates and top each serving with a piece of salmon. Yields 1 salmon fillet and 1 1⁄2 cups salad without sesame seeds per serving.