Salmon au Poivre with Watercress
- Total Time
Before cooking the salmon, it’s best to run your fingers lightly over its surface to check for any small bones that may be embedded in the flesh.
uncooked farmed salmon fillet(s) with or without skin24 oz, 4 (6-ounce) skinless
peppercorn1 Tbsp, mixed varieties, coarsely crashed
table salt¾ tsp
fresh watercress3 bunch(es), trimmed
uncooked red onion(s)¼ medium, thinly sliced
lemon juice canned or bottled1 ½ Tbsp
sesame seeds2 tsp, 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.