Salmon au Poivre with Watercress

0
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

uncooked farmed salmon fillet(s) with or without skin

24 oz, 4 (6-ounce) skinless

peppercorn

1 Tbsp, mixed varieties, coarsely crashed

table salt

¾ tsp

fresh watercress

3 bunch(es), trimmed

uncooked red onion(s)

¼ medium, thinly sliced

lemon juice canned or bottled

1½ Tbsp

sesame seeds

2 tsp, toasted (optional)

Instructions

  1. Sprinkle the salmon evenly with the peppercorns and 1⁄2 teaspoon of the salt.
  2. 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.
  3. 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.

Notes

If you find any, use clean tweezers or needle-nose pliers to pull them out.

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