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Salmon & watercress salad

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 4 (about 180g each) skinless salmon fillets
  • 55g (1/2 cup) walnut halves
  • 2 oranges, peeled, white pith removed
  • 1 bunch watercress, sprigs picked, washed, dried
  • 100g baby Asian greens
  • 1/2 ripe avocado, halved, stone removed, peeled, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar


  • 1
    Preheat oven to 200C. Place the salmon on a large sheet of non-stick baking paper. Fold the edges over to enclose the salmon. Tuck the edges under to seal. Place on a baking tray. Bake for 12 minutes or until just cooked through. Transfer salmon to a clean work surface. Unwrap and set aside for 15 minutes to cool.
  • 2
    Meanwhile, scatter the walnuts over a baking tray and bake for 4 minutes or until toasted. Set aside to cool. Coarsely chop.
  • 3
    Holding 1 orange over a bowl to catch juice, use a small sharp knife to remove the segments, cutting close to either side of the white membranes. Repeat with remaining orange. Reserve juice.
  • 4
    Combine the orange, watercress, Asian greens and avocado in a bowl.
  • 5
    Combine the oil, vinegar and the reserved orange juice in a screw-top jar and shake to combine. Season with salt and pepper. Drizzle the dressing over the salad and gently toss to combine. Arrange the salad among serving plates.
  • 6
    Use a fork to flake the salmon into large pieces. Arrange salmon over the watercress salad. Sprinkle with walnuts and serve immediately.

Source: taste.com.au


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